Whole Wheat Pumpkin Oat Muffins |

Today’s post is an addition to the Fall series that I am doing on using pumpkin. It seems like the everyone goes crazy for pumpkin when the air starts to cool and the leaves start to turn, and for some reason I am no exception.

The oven has been turned off pretty much all summer, and now that I can turn it on without the whole house heating up and causing much suffering for all who are occupied here, I am taking advantage of it! Plus, baking is a nice change of pace for me from canning. I say, “Let the canning end and let the baking commence!”

And so…this proclamation has ended us this morning with the baking of these yummy Whole Wheat Pumpkin Oat Muffins. I hope you enjoy the aroma of them baking as much as I did. I hope you enjoy eating them as much as I did too! Spicy. Sweet. Whole grain. Guiltless. Breakfast. Snack. Dessert. So much versatility, how can you go wrong?! Freeze what you won’t eat in a day or two and as always…Enjoy! -Shelley.

Whole Wheat Pumpkin Oat Muffins
*Makes approximately 2 dozen muffins
*Pre-heat oven to 375 degrees

2 c whole wheat white flour
1 c oats
1 T + 1 t baking powder
1 T + 1 t pumpkin pie spice
1/2 t salt

2 c pumpkin puree
1 c brown sugar
4 eggs
1/2 c oil or applesauce {I used half oil and half applesauce}
1/2 c orange juice
1 t vanilla

In one mixing bowl combine whole wheat flour, oats, baking powder, pumpkin pie spice and salt. Whisk to combine. In another mixing bowl combine pumpkin puree, brown sugar, eggs, oil and/or applesauce, orange juice and vanilla. Whisk to combine well.

Pour dry ingredients into wet ingredients and stir until just combined. Do not overmix.

Transfer batter evenly to fill paper-lined or greased muffin tins. Bake in a 375 degree oven for 18-20 minutes, or until toothpick inserted in center comes out clean.