I am so grateful to Joanne from Wine Lady Cooks who has agreed to share one of her wonderful recipes with all of you. Please make her feel welcome.
Hello everyone! I’m Joanne from Wine Lady Cooks and happy to be guest posting for Cynthia today. We have been blogging friends for several years and I’m also a member of Cynthia’s #FillTheCookieJar group. I’m so glad I can share a post for Cynthia while she is [on vacation] [recuperating from surgery].
If you are not familiar with my Blog, I do my best to share quick and easy recipes with a “pinch of healthy”. This Pumpkin Breakfast Muffin fits that category. It’s easy to make during this hectic season when time is short and you want to serve flavors of Fall for breakfast or brunch.
Pumpkin Breakfast Muffins are full of fall flavors and are very easy to make in a blender.
This time of year life can be quite hectic so finding a recipe that is quick and easy is always welcome.
Flexibility in a recipe is also helpful. This pumpkin breakfast muffin recipe can be made without spices or you can add fall spices like nutmeg and cinnamon, or pumpkin pie spice.
Fall makes me think of family gatherings and entertaining. This breakfast muffin recipe is a great addition to the brunch menu this time of year.
I was drawn to this recipe when I saw that it was labeled a “healthy” muffin but don’t let ‘healthy’ turn you away. The rolled oats, pumpkin and whole wheat flour are the healthy ingredients in this recipe. The result is a delicious, moist and flavorful breakfast muffin everyone will enjoy.
All you need to make these delicious muffins is a blender and a muffin pan, either full size or mini muffins, which ever you prefer. The ingredients are basic, oatmeal, buttermilk, eggs, sugar, pumpkin puree, oil and the usual baking soda and baking powder, if you wish you can add spices.
Preheat Oven to 400 degrees. Spray muffin pan with non stick cooking spray.
1 cup rolled oats
1 cup buttermilk (you can use 1 scant cup of 2% milk and 1 tablespoon of white vinegar, – let sit 5 minutes before using)
1 large egg
1/2 cup of pumpkin puree
1/4 or up to 1/3 cup brown sugar
1/4 cup vegetable oil (I use avocado oil)
1 cup white whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/8 tsp. ground nutmeg (optional)
1/8 tsp. ground cinnamon (optional)
or use 1/8 tsp. pumpkin pie spice (optional)
** Preheat oven to 400 degrees. Spray muffin pan with non-stick cooking spray.
1. Add to the blender container the oats and buttermilk and let sit for 5 to 10 minutes.
2. Add the egg, pumpkin puree, brown sugar and oil to the oats and milk. Cover the blender and mix for 30 – 45 seconds, just until everything is blended and you have a batter consistency.
3. Now add in the flour and the remaining ingredients and pulse until the dry ingredients are just barely incorporated. Do not overblend.
4. Scoop the batter into greased muffin tin. Bake for 15 minutes or until they are done when toothpick comes out clean. If using a mini muffin, bake for 11 minutes.
Makes 12 full size muffins or approximately 18 mini muffins.
Happy Fall Holiday to All and to my lovely friend Cynthia and her family.
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