Pumpkin Oatmeal Muffins

Let the pumpkin hoarding commence.

I've now used pumpkin 3 times in one week.  It started innocently enough with waffles, then moved to cookies, and now to baked good #3.  It's safe to say my pumpkin supply is dwindling, which means an urgent stop at the market to restock is now in order.

When it comes to fall the first things that come to mind are apples and pumpkins, and cinnamon, and crunchy leaves, and pretty colours, and cozy sweaters....and......
But mostly pumpkin.  
Today R asked me to make muffins with her, as part of our special mommy-daughter time while her big brother was away at school.  And because she asks so politely, with her head tilted to one side just so, with hands clasped in prayer position, you can't say no (she is fully aware of this too.)

Perfect for fall, these pumpkin oatmeal muffins are a little taste of autumn in bread form.  Oh bread...and like all bread you need the butter.  Regular or pumpkin, either or, spread the love and let it melt.
Happy Autumn.

Pumpkin Oatmeal Muffins

3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 cup quick oats
1/2 cup sugar
1/4 cup brown sugar, packed
1/2 tsp salt
2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
pinch of cloves
1 cup pumpkin puree
1 egg
1/4 cup milk
1/4 cup oil
1 tsp vanilla

Preheat oven to 375F.  Spray 12 cup muffin tin with non-stick spray.  Set aside.
In large bowl whisk together all of the dry ingredients.
In separate medium bowl whisk together pumpkin, egg, milk, oil and vanilla until smooth.  Add to dry ingredients mixing till blended.
Using an ice cream scoop divide mixture into prepared pan and bake for 18-20 minutes or until toothpick inserted comes out clean.  Transfer to wire rack to cool.

Serve warm with butter or pumpkin butter

Yields 12 muffins


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