Canned pumpkin is on sale, which means that we buy it, which means I bake with it. That works out for me, because cinnamon/ginger/pumpkin is quite possibly my favourite flavour after chocolate. The secret is, don’t skimp out and buy cheap pumpkin, make sure you get something that clearly smells and looks like an obscenely-orange PUMPKIN. (I feel strongly about this)
I have no reason to waste your time with anything other than the recipe I promised, so~~
- 1 1/2 cups oat flour
- 2 1/4 cups oats
- 1 tbsp cinnamon
- 1 1/2 tsp ginger
- 1 tsp nutmeg
- any additional spices (clove, allspice, black pepper, vanilla, etc)
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 5 tbsp soft butter
- 1 can pumpkin
- 1 cup sugar (brown or white)
- 3 tbsp cream, if needed
- Preheat oven to 350 degrees Fahrenheit. Grease a muffin tin or line with papers.
- Beat the butter by itself, then add the sugar. Mix until creamy. Add the pumpkin then eggs, and beat until smooth. (Add vanilla if using)
- In a large, separate bowl, mix the flour, oats, spices, soda, and salt.
- Add the wet ingredients into the dry, and stir until moistened (don’t overmix, as the eggs + baking soda will make it tough after baking). If after a few turns it doesn’t seem like it will be wet enough, add the cream.
- Divide among muffin tins, almost filling each cup. Bake for 10-15 minutes, or until they’re golden and pass the skewer test.
Thanks for reading, and have a wonderful week!