Pumpkin Oatmeal Muffins from Homegrown

Pumpkin Oatmeal Muffins
Amy Oliver, OHEA student member
Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015.

“When the OHEA came up with a Canadian ingredients cookbook, I was thrilled. I love to see recipes using locally grown Canadian foods, so I started thinking about recipes that would include some of my favourite Canadian foods and was inspired to create this recipe because I love maple syrup and seeing the pumpkin fields in the fall.” —Amy

INGREDIENTS

Topping
1/4 cup (60 mL) large flake rolled oats
1/4 cup (60 mL) packed dark brown sugar

Dry Ingredients
2 cups (500 mL) whole wheat flour
1 cup (250 mL) large rolled oat flakes
1/3 cup (75 mL) granulated sugar
2 Tbsp (30 mL) natural wheat germ
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) dried ginger
1/4 tsp (1 mL) ground cloves
1/4 tsp (1 mL) freshly ground nutmeg

Wet Ingredients
1 cup (250 mL) buttermilk
3/4 cup (180 mL) 100% pure pumpkin puree (see note)
1/4 cup (60 mL) pure maple syrup
1/3 cup (75 mL) canola oil
1 omega-3 egg
2 tsp (10 mL) pure vanilla extract

INGREDIENT NOTE:
Pumpkin Puree—Freeze leftover pumpkin puree in ¾ cup (180 mL) portions for the next time you want to make these muffins.

METHOD
1. Preheat oven 400°F (200°C). Line a muffin tin with 12 large paper muffin liners.
2. In a small bowl, mix together the topping ingredients and set aside.
3. In a large bowl, whisk together all of the dry ingredients. In a medium bowl, whisk together all of the wet ingredients. Add wet ingredients to dry ingredients and stir just until combined. Do not over mix.
4. Using a large ice cream scoop, scoop the mixture equally into the 12 muffin liners.
5. Sprinkle 2 tsp (10 mL) of topping mixture over each muffin.
6. Bake for 15 to 22 minutes or until a cake tester inserted into the centre of a muffin comes out clean.
7. Allow pan to cool slightly on a cooling rack for 5 minutes. Remove muffins from the pan and continue cooling before storing.
8. Muffins can be stored in a covered container for 2 to 3 days or frozen for up to 3 months.



Makes 12 muffins One serving = 1 muffin
Per serving: 258 Calories, 8 g Total Fat, 1 g Saturated Fat, 0.2 g Trans Fat, 135 mg Sodium, 40.2 g
Carbohydrate, 3.8 g Fibre, 16 g Sugars, 13.9 g Added Sugars, 6.4 g Protein
Carbohydrate Choices: 2 1/2