Pumpkin Oatmeal Muffins

Last night I was in the mood to bake, so bake I did!

I found 2 pumpkin muffin recipes I had scribbled down and tried before, and mixed & matched their ingredient lists to come up with a recipe of my own. So far, I love eating these babies 1.) warmed, along with some berries for breakfast and 2.) toasted, with a touch of butter, cinnamon & brown sugar on top for dessert.

Note: these muffins aren’t overly sweet, so if you’re looking to make them super sweet, just use more sugar and/or honey.

Pumpkin Oatmeal Muffins 

Makes a dozen

• 1 c old fashioned oats (Quaker)
• 1 1/2 c whole wheat all-purpose flour (Gold Medal)
• 1 TSP baking soda
• 1/2 TSP baking powder
• 1 TSP salt
• 1 TSP cinnamon
• 1 TSP pumpkin pie spice
• 1/2 c brown sugar (Trader Joe’s organic)
• 1/4 c honey
• 1 flax egg (a regular egg will work too)
• 1 c pure pumpkin (Libby’s)
• 1 c almond milk (Almond Breeze 40 calorie unsweetened)
• 1/2 c melted butter (Land o’ Lakes light butter with canola oil)

Combine all ingredients in a bowl, then pour into a muffin tin lined with muffin cups.

Bake @ 325 degrees until tops are browned and a knife will go into the muffins and come out dry (took between 30-40 minutes for me).

Nutrition stats: 170 calories, 5 g fat, 3 g protein, 31 g carbs

Last night while eating one of these muffins, I watched a highly disturbing episode of my new favorite TV show, My Strange Addiction. It was about a guy who is in an intimate relationship with his car. The best video clip I could find to show just what I’m talking about:

I’m telling you, this show will render you speechless!