It’s a rainy here in Kansas, combined with snow on the ground, and makes me feel like not getting anything done! The kind of day were Pumpkin Oatmeal Muffins are a great way to warm up my house. Not to mention it is the first day back at school after christmas break and I needed to scramble to get snacks together for my son’s kindergarten class. I did not start this week with a plan for school snacks so I resorted to the trusty pantry. Reason #101 why you should always have a well stocked pantry. . . You can always pull something together like these Pumpkin Oatmeal Muffins.
Scaling: This is scaled to make about 4 dozen. I have to make 25 for the class and I always like being able to freeze extras for my family. You can cut it in half for everything except baking powder and baking soda. I would still use 2 teaspoons baking powder and 1 teaspoon baking soda.
Favorite AP Flour. I need an entire post dedicated to flours and how to use them for different recipes, but for today, I wanted to share my favorite All Purpose (AP) flour.
1) Great River All Purpose from Costco. It is NOT a highly refined all purpose flour, closer to a whole wheat/white blend. Great for the muffins but I wouldn’t use it in a cake. http://www.greatrivermilling.com
2) King Arthur Flour AP Flour http://www.kingarthurflour.com
So what is sour milk? It is similar to buttermilk which I usually never have on hand. A great substitution is adding 1 tablespoon vinegar to your milk, stir, and let stand for 10 minutes. Make sure if the recipe asks for 1 cup sour milk you fill the milk almost to the one cup mark and then top off with the tablespoon of vinegar so you keep your ratios correct.
Chocolate Chips or Not? They are such a perfect amazing topping. Just the right amount of chocolate!
- 3 cups flour
- 2 cups rolled oats
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoon salt (I always use coarse kosher salt)
- 4 eggs
- ¾ cup sugar
- 1 tablespoon molasses
- 2 cups sour milk (I like to use apple cider vinegar to sour)
- 1 15 ounce can pumpkin puree
- ¾ cup oil (I used canola oil)
- 2 teaspoon vanilla
- 2 teaspoon cinnamon
- chocolate chips - optional
- Preheat oven to 350 degree
- Combine flour, oats, baking powder, baking soda, salt, and cinnamon. In a separate bowl, whisk together eggs, sugar, molasses, sour milk, pumpkin puree and vanilla. Once whisked, combine with flour mixture. Only stirring enough to combine. The mixture will be fairly wet. Since this recipe has raw oats, I like to let it sit for a little to soften the oats. However you can definitely pop strait in the oven if you need to.
- Line cupcake tins and spoon in about ¼ cup batter. Top with a couple chocolate chips if desired. I promise it only makes them even better! Chopped nuts would be nice as well.
- Bake for 13-15 minutes until a toothpick inserted in the center comes out clean.
- Store in an airtight container
Hope you enjoy! Happy Cooking