I’ve been making these muffins since I was six, although they have evolved quite a bit since then. They started out with a lot more sugar and oil than they have now. And I changed the white flour for oat flour and added some oatmeal and vegetables. They’re still easy and satisfying. (And they’re a hit with the picky eaters too.) Really, I heart these muffins so much. Trust me they taste better than they look. Plus they’re full of Vitamins A and C and fiber.
Pumpkin Apple Oatmeal Muffins
2 1/2 cups oat flour (just throw some oatmeal in your blender)
1 1/4 cup white sugar
1 cup oatmeal
1 tsp baking soda
1 Tablespoon of pumpkin pie spice
2 Tablespoons non-fat powdered milk**
2 eggs lightly beaten
1/4 cup applesauce
1/4 cup orange juice concentrate
2 Tablespoons pureed carrots**
2 cups chopped apples*
1 cup canned pumpkin
Mix dry ingredients together. Preheat oven to 350. In a separate bowl mix wet ingredients. Mix wet and dry together. Spoon batter into muffin tin. (Spray it, grease, use cupcake liners, whichever you prefer.) Bake for 35 minutes. Makes 18 muffins.
** These items are optional. I just throw them in for added nutritional value.
Also of note, if you freeze your leftover canned pumpkin and use it later, you’ll have to add more dry ingredients to get the right consistency. I use 6 tablespoons of flour or oatmeal.
*These are best with granny smith apples, but I’ve tried them with almost every other kind too. I’ve even used reconstituted dried Tree Top brand apples and I was surprised at how well that worked.
There is also a streusel topping that you can put on them, which I don’t usually bother to do. But it is tasty. (You can kiss your fat-free muffins good-bye if you add the streusel topping.)
2 Tablespoons flour
1/4 cup white sugar
1/2 teaspoon cinnamon
4 teaspoons butter
Mix first three ingredients. Cut in butter until mixture is crumbly. Sprinkle on muffins before baking.