Thursday, October 9, 2014

Pumpkin Apple Oatmeal Muffins-- A New Fall Favorite

Hello!!!!!!! Today is a gorgeous day but probably one of the last for a while. Ahh, rain and cold and soup ( I don't like the winter / fall {sarcasm}). I woke up craving pumpkin, which is rather prominent here so I ask Mom if we could make pumpkin muffins for  breakfast. My mom is so good about that kind of thing so she goes to and quickly finds a delicious- sounding muffin recipe. My dad hates pumpkin, so we found one with apple, too! We made a few changes and I have to say that this recipe is so good! I am good at cookies, but I have never attempted to make muffins. Houston, trial run was successful. Anyway, I am sharing my good morning with in hopes you have a good one, too!                                                       
                                                                                                                                                                                        Pumpkin Apple Oatmeal Muffins

Makes 18 muffins

  • 2 C sprouted soft whole wheat flour
  • ½ C old-fashioned oatmeal
  • 1-1/2 C sucanat
  • 2 t cinnamon
  • ¾ t ginger
  • ¼ t allspice
  • ¼ t nutmeg
  • 1 t baking soda
  • ½ t sea salt
  • 2 eggs, preferably pastured
  • 1 C pumpkin puree
  • ½ C expeller-pressed coconut oil, gently melted
  • 2 C chopped apple
Streusel topping:
  • 2 T sprouted soft whole wheat flour
  • 3 T turbinado
  • ½ t cinnamon
  • 3 T butter, softened

  1. Preheat oven to 350*.
  2. In a large mixing bowl, mix together dry ingredients.
  3. In a medium mixing bowl, beat eggs.  Add pumpkin puree, stir.  While stirring, add coconut oil. 
  4. Add wet ingredients to dry, stirring just until there are no my dry pieces.  Be careful not to over-mix.
  5. Fold in chopped apple.
  6. Evenly divide batter between muffin cups.
  7. Make streusel topping by mixing together flour, turbinado, and cinnamon.  Cut in butter.  Top each muffin with streusel mixture.
  8. Bake for 25-30 minutes, or until done.