Pumpkin and spice and everything nice! Much like fresh brewed coffee, the aroma of these freshly baked muffins are surely enough to inspire the sleepiest person to arise. Full of pumpkin, oats, spices, and even carrot for added moisture, these fragrant little breads are perfect for breakfast, brunch, or an afternoon snack. Quick and easy to make and they also freeze well, too. Fall is definitely in the air here at the cookery!
Ingredients
(Makes 12 large muffins)
1 cup buttermilk
1 cup whole oats
1/2 cup butter, melted
1/2 cup brown sugar
1/4 cup white sugar
1/8 cup molasses, full flavored
2 large eggs, lightly beaten
1 cup pumpkin, canned
1/2 cup carrots, finely grated
1 teaspoon vanilla
2 teaspoons cinnamon
1 plus tablespoon(s) fresh ginger, finely grated (1 teaspoon ground)
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon soda
2 teaspoons baking powder
2 cups all-purpose flour, unbleached
1/2 cup whole wheat flour
Pecan/Oat Crumble
(Makes enough crumble for at least 2 dozen muffins)
1/2 cup oats
1/2 brown sugar
1/2 cups pecans or walnuts, chopped
1/4 cup pepita (pumpkin) seeds (optional)
1/4 cup flour, white
1/4 teaspoon cinnamon
1/4 cup butter, softened
Instructions / Method
Step 1) Preheat oven to 375 degrees and grease a 12 (2 1/2 inch) cup muffin tin.
Step 2) Combine oats and buttermilk in a small mixing bowl and set aside to soak for 15-20 minutes.
Step 3) Place butter, sugar, eggs, pumpkin, carrots, vanilla and spices in a large mixing bowl, or if using, a stand mixer.
Step 4) Add the oat and buttermilk mixture and stir until well combined.
Step 5) In a medium mixing bowl combine dry ingredients salt, soda, baking powder, and flours.
Step 6) Add dry ingredients to wet mixture and stir until just combined. Take care not to overbeat. If batter appears too thick or dry add an additional tablespoon or two of buttermilk. Batter should not be running or drippy.
Step 7) Fill each muffin cup about 1/2 inch above rim. These are large muffins. Sprinkle each with a generous amount of crumble and bake at 375 degrees for 20-25 minutes. Be careful not to overbake as muffins will firm up as they cool.
Step 8) Remove from oven and place tin on a wire rack. Let cool for 5 minutes before loosening, lifting and tilting muffins slightly (as shown below) until cooled completely.
