The thought of anything "pumpkin" gives me warm fuzzies. It is the holiday smell. It reminds me of the good ole days when I ate ice cream; when the pumpkin flavor at Nielsen's Frozen Custard would be available. Krispy Kreme has pumpkin doughnuts and Dairy Queen has pumpkin blizzards. (Don't get all worked up....I haven't bought any of that.)
Friends randomly drop by pumpkin cookies and muffins which of course I have to try. It is all part of the holiday regime.
Molly gave me this recipe from her arsenal of holiday recipes. I have many pumpkin recipes but these were a little different with the added oatmeal. I tweaked them a bit to add a little more nutrition and I ate them up. Breakfast style. You can make them as nutritious as you want. I will give you the recipe straight and then tell you what went down in my kitchen in parentheses.
Pumpkin Crumb Muffins
1 1/4 C oats
1 C Flour (Whole grain Sprouted flour)
1/3 C chopped nuts (omitted)
1 t. baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 tsp cloves
1 tsp cinnamon
1/2 tsp salt (celtic salt)
1 cup canned pumpkin or mashed sweet potato
3/4 C. brown sugar (3/4 C coconut sugar)
1/2 oil (melted coconut oil)
1/4 c. milk (raw goats milk, thanks Denise!)
1 tsp vanilla
1/4 C. oats
1/4 C. flour (sprouted flour)
1/4 C. brown sugar
3 T. chopped pecans (omitted)
1 tsp cinnamon
1/4 C. butter
(crumb all these together with fingers)
For muffins: Combine dry ingredients and add moist ingredients. Stir just until moistened. Fill greased muffin tins 3/4 full and top with crumb mixture. Bake at 350 for 18-22 minutes.
** For even better nutrition, soak the oats in an acid base and flour also if not sprouted overnight or 24 hours ahead. I didn't plan that far ahead. Since the flour was sprouted, I was half the way there! We all need some phytic acid to help detox so don't stress all the time. If you soak, you may need to add extra liquid.