Pumpkin Archives - Page 2 of 2 - The Dreaming Foodie

I still have break brain. And I don’t know what to do.

I’ve only been back to class a few days since spring break, but I’m having trouble finding my groove.

These muffins gave me comfort during a week of discomfort. My mind has been all over the place, but at least I had these to enjoy. 🙂

The smell of these alone was enough to warm me up. The sweet cinnamon scent was incredible. It filled my apartment and made digging in immediately unavoidable.

These muffins are soft, sweet and full of rich cinnamon flavor. The pumpkin flavor is subtle, but compliments the cinnamon perfectly.

If you make these muffins, I hope that they bring you as much comfort as they brought me.

Method:

Dry:
3/4 c. whole wheat flour
3/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt

Wet:
1 c. pureed pumpkin
1 c. milk (I used almond)
1 egg
1/4 c. butter, melted and cooled
1/4 c. brown sugar
1 tsp. vanilla extract

Cinnamon Filling:
1/2 c. brown sugar
1 tsp. cinnamon
1/4 c. butter, melted and cooled

Topping:
1/4 c. chopped pecans

Preheat oven to 400*. Line and grease 12 muffin liners in a muffin pan.

Add dry ingredients to a bowl. Mix with a whisk until well combined.

In a separate bowl, add wet ingredients. Mix with a spoon. Add wet ingredients to dry and mix until well combined.

In a third bowl, add cinnamon filling ingredients. Mix until a thick paste forms. Set aside.

Fill each muffin liner with a spoonful of batter. I used a mini ice cream scoop. Then, top with about a teaspoon of cinnamon filling. Add another spoonful of muffin batter on top of the cinnamon layer. Top with additional cinnamon and chopped pecans.

Bake muffins in a preheated oven for 20-25 minutes or until a toothpick comes out clean.

Enjoy!

For the longest time, I was not an oatmeal lover.

I just couldn’t do it. Nothing sounded more bland to me than a bowl of oats cooked in water. Even topped with some fruit, it just didn’t do it for me.

Lately, I’ve been all about the oats. Cooked in some almond milk and topped with nut butter, honey and a chopped apple. Yes, please.

But now?

Now, I have a problem.

I am absolutely OBSESSED with this stuff.

The soft oats, the plump raisins, the crunchy pecans in a warm pool of almond milk? With a sprinkling of cinnamon? I can’t even.

I quickly devoured that entire bowl right after the photos were taken. I already had a bowl of oatmeal for breakfast. Two bowls of oats in two hours? Oops.

Looks like I’ll be making this every week. That’s not such a bad problem, right?

I’m so excited to share this with you!

Method

Preheat oven to 375*.

Start with:

2 c. oats (I used old fashioned)
1/2 c. chopped pecans
1/2 c. golden raisins
1/3 c. brown sugar
1 tsp. baking powder
1/2 tsp. cinnamon

Mix dry ingredients in a bowl.

1 1/2 c. milk (I used almond milk)
1/2 c. pureed pumpkin
1 egg, lightly beaten
1/4 c. applesauce
1/4 c. honey
1/2 tsp. vanilla extract
2 Tbsp. melted butter

Mix wet ingredients. Then, add to dry ingredients. Mix together until just combined. Place in a baking dish and bake for 20-25 minutes.

*I served mine in a bowl with almond milk and extra cinnamon. So good!

Enjoy!

Adapted from Mint.