This morning I woke up with a strong urge to bake. There was no controlling it. The welcome outcome was a warm, special breakfast treat for Ima (me!), Littlest Guy, Snu Magoo – and even Abba! He happened to pop in briefly from work – just as the muffins were coming out of the oven. Suspicious, to say the least. He must have muffin spy’s reporting back to him at the hospital!
Our family loves pumpkin muffins in the Fall – and I am guessing your may, too! This morning, I challenged myself to create a healthy, yet positively toothsome pumpkin muffins. This recipe is rich and tasty! It highlights aromatic, warm Autumn spices. The moist, decadent cake-like texture is not to be missed.
The earthy, sweet pumpkin pairs with soft cranberries and crunchy pecans. My husband is a Georgia boy, so the pecans are a necessity. Of course, any salty, savory nut you enjoy will be a perfect juxtaposition the concentrated fruit sugars and forward flavor of the dried, honeyed fruit. Feel free to substitute – and play!
Of course, this seasonal favorite is more nutritious than others. The recipe is 100% whole grain and features less oil and sugar than the typical pumpkin muffin. Food should be delectable – and also make you feel good. It is satisfying to share comforting food with my children that is delectable and nourishing. I hope that you share this healthful breakfast nosh with your family, too. The recipe couldn’t be more quick. Despite morning baking, the family was ready for their day – and Snu Magoo at preschool – by nine o’clock. Score one, Mom!
Let’s get baking!
…And mix well.
Place the dry ingredients on top of the wet ingredients…
… including the gorgeous roasted pecans and succulent, sweet cranberries.
Mix the dry ingredients without disturbing the wet ingredients.
Completely combine the dry ingredients with the wet ingredients underneath.
Use an ice cream scoop to place the batter into thirteen muffin cups.
It requires an extra muffin tin to make the “baker’s dozen” of thirteen muffins.
However, I will not complain about an extra muffin for Ima.
Bake the muffins for 20-25 minutes, just until moist and scrumptious!
As opposed to baking them until they are not moist and scrumptious.
Enjoy, friends! Thank you for visiting our family at Curls and Carrots.
Pumpkin Oat Muffins with Cranberries and Pecans
1 1/3 cup pumpkin purée
2 large eggs
3/4 cup light brown sugar, packed
1 tsp pure vanilla extract
1/4 cup canola oil
1 Tbsp. + 1 tsp. 0% Greek yogurt
1 1/2 cup whole wheat pastry flour
1/4 cup rolled oats
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
1 tsp. cloves
1/2 cup dried cranberries
1/2 cup pecans, roasted and chopped
©Shanna Koenigsdorf Ward, shannaward.com (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.