Pumpkin Oatmeal Muffins

It’s fall and the crisp wind leaves you only two choices:

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1.) Roam the neighbourhood in jeans and a T-shirt, crunching leaves under new boots

OR

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)

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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.

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SOUNDTRACK: Nora Jones’ album ‘Feels like Home.’

Cheers and happy fall!

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