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Friday, November 20, 2009

Pumpkin & Oatmeal Muffins

The story of Pumpkin Muffin Love: Daddy takes kids to the bakery. They return home and beg mom to make Pumpkin Muffins. Mom sets off on a mission. The results are below and include the boost of oatmeal.

Pumpkin-Oatmeal Muffins

1 1/2 cups whole-wheat flour
1 1/2 cups organic all-purpose flour
2 teaspoons baking powder
2 tablespoons cinnamon
1 tablespoon nutmeg
1/2 teaspoon baking soda
1/3 cup oatmeal
3/4 cup vegetable oil
2 cups organic pumpkin puree
1 cup plain organic low-fat yogurt
3 large organic eggs
1 1/3 cup brown sugar plus 2 tablespoons more for sprinkling


1. Preheat oven to 350 degrees. Coat muffin pans (~22-24 muffins) with baking spray.

2. In a medium bowl, whisk together flours, baking powder, cinnamon, nutmeg, baking soda and oatmeal; set aside.

3. In a large bowl, whisk oil, pumpkin puree, yogurt, eggs, and sugar to combine

4. Add dry ingredients to wet ingredients and mix just until moistened (do not over mix).

5. Spoon approx. 2 tablespoons of batter into each muffin tin and sprinkle with remaining sugar.

6. Bake until a toothpick inserted in the center of a muffin comes out clean, 20-25 minutes. Cool 5 minutes in pan.

Great topped with some cream cheese or pumpkin butter!


RhodeyGirl said...

YUMMMMM! These muffins sound incredible.

Jessica said...

These sound so good!

TheFitnessFreak said...

Oh my goodness! Those look SO good Jennifer!

Chow and Chatter said...

love pumpkin looks great

Ana said...


Cristie said...

These sound wonderful, love the oatmeal in them.

Unplanned Cooking said...

My kids love pumpkin muffins. We make pumpkin bread daily around here. I'm going to try reducing the white flour, and add in some oatmeal.

Jen @ My Kitchen Addiction said...

Yum! I'm thinking about whipping up a batch of muffins for my hubby and I to have on hand this week (to hopefully keep me from snacking on cookies and everything else I'm making for Thanskgiving!).

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