It’s fall and the crisp wind leaves you only two choices:
1.) Roam the neighbourhood in jeans and a T-shirt, crunching leaves under new boots
2.) Curl up by a window with a cup of tea and a warm muffin.
This weekend I chose both. I was indeed shocked by how these delicious, flavourful muffins almost topped a pile of leaves. Contrary to what I generally assume about oatmeal/pumpkin goods, these muffins were delightfully moist, decadent, and flavourful. I’d highly recommend giving them a try!
I followed the recipe from Allrecipes, my go-to site for reliable, practical recipes. A special thank-you to MyRoutineMaintenance for drawing this recipe (and the new Pumpkin Cheerios product!) to my attention.
Alterations to Recipe:
- canned pumpkin rather than “pumpkin puree” (←sounds too fancy)
- steel-cut oats instead of rolled oats (better texture, and they still end up nice & soft)
- dried dates make a great addition (chop into raisin-sized bits)
PRO-TIPS: CREAM CHEESE ICING!
I would highly highly highly recommend topping these beauties with cream cheese icing. So simple to make & the work-reward ratio is beyond heaven.
Cream Cheese Icing:
·80z tin of cream cheese
·1/4 cup butter
·2 cups powdered (confectioner’s) sugar
·2 tsp. vanilla extract
·RECOMMENDED: splash of lemon juice
I discovered that it doesn’t even matter if you follow these proportions directly at all. Blend it with a hand-beater/mixer and use to turn muffins into cupcakes! You will lick the bowl clean.
PAIR WITH: LEMON GINGER or MATCHA !
Preface or follow muffins with a hot cup of lemon ginger tea. Soothing, satisfying delight. Or indulge in a rich cup of matcha green tea.
SOUNDTRACK: Nora Jones’ album ‘Feels like Home.’