15 Oct 2013
Did someone utter the word “Fall?” Ahhhhh. Yes. Here in the high country it’s a winter/ fall combo. Yellow Aspen trees and snow covered mountains merge to form the most spectacular natural beauty.
What do I crave this time of year? Pumpkin everything! These Pumpkin Mufﬁns will thrill you no matter what time of the day (or year) you dig into them.
These mufﬁns include a combo of oat ﬂour & my favorite Rye & Hemp cereal by Attune Foods.
You can top them with Homemade Whipped Cream for kicks. I always do!
Pumpkin purée adds great nutrients, texture and ﬂavor. Pumpkin pie spice & cinnamon round out the fall ﬂavors.
These mufﬁns are sweetened with dark maple syrup. I love all natural sweeteners. No need for reﬁned sugars. Nope, not at all. These are not too sweet if you want ‘em sweeter, add a few more tablespoons of maple syrup to the batter.
These mufﬁns will be gone before you know it ~ so make a few batches while your at it!
Whole Grain Pumpkin Mufﬁns
YIELD: 12 Mufﬁns
1 cup (110 g) Oat Flour
1 cup (75 g) Uncle Sam Rye & Hemp cereal
1/4 teaspoon Ground Cinnamon
1/4 teaspoon Pumpkin Pie Spice
1/4 teaspoon ﬁne Sea Salt
1/2 cup (120 ml) pure Maple Syrup
1 large Egg, whisked
1 cup Milk or unsweetened Vanilla Almond Milk (or any milk you prefer)
1 cup (245 g) unsweetened Pumpkin Purée (not Pumpkin Pie Filling) Mufﬁn Cups or Cooking Spray
Pre-heat the oven to 375 degrees F with the rack in the middle. Spray a 12 cup mufﬁn pan with cooking spray, or line with mufﬁn liners. Whisk together dry ingredients in a bowl. In another bowl combine wet ingredients. Combine wet & dry ingredients. Bake for about 13-15 until a toothpick comes out crumb free.
Top with whipped cream if desired.
MarlaCheck out my latest posts here