Twice over the past five or so years I have lucked into a killer deal on canned pumpkin. Grocery Outlet proffered the first deal—8-ounce cans (so cute!) for 25 cents, while Smith’s had the second deal with 15-ounce cans for 50 cents. Each time I picked up about four dozen cans.
Several times I’ve attempted various recipes for pumpkin soup and basically failed to impress the family. However, they do love whole wheat pumpkin waffles—with the obligatory caramel syrup, of course—as well as these pumpkin muffins. With healthy ingredients that are food storage staples, what’s not to love? They can even be mixed in the evening, refrigerated overnight, and baked in the morning for a quick hot breakfast on the go.
Pumpkin Muffins
1 ¼ cups whole wheat flour
¾ cup quick oats
1/3 cup brown sugar
½ teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs
1 cup pumpkin
1/3 cup oil
1/3 cup honey
Preheat oven to 400°F. Line a muffin tin with cupcake liners.
In a medium bowl, combine the dry ingredients together. In a separate bowl, combine the wet ingredients and then pour into the dry ingredients and mix until moistened. Spoon batter into prepared muffin cups. (At this point the batter may be refrigerated overnight.) Bake for 15-20 minutes. Yield: 18 muffins.
Links to related posts:
Tips for Better Baking with Whole Wheat
Whole Wheat Blender Waffles and Coconut Syrup
Whole Wheat Pumpkin Waffles with Caramel Syrup
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