It’s my very first blog post of September, and I am one of those people who will drive you crazy with my love of Fall! On September 1st my Fall decorations came out of storage and went up in my house. It was 90 degrees outside and I had just come inside from tanning, so I put up my Fall décor while wearing my bathing suit. Seems legit, right?!
I was in the mood for all things pumpkin, so yesterday morning I got up and decided it was time for some pumpkin muffins. I have a recipe for Pumpkin Chip Muffins that calls for an obscene amount of vegetable oil, so I usually replace at least half of the oil with applesauce. And I’m positive I picked up a new jar of applesauce at the store last week…but somehow it didn’t make it home with me. So rather than making that recipe I decided to get creative and come up with one of my own that used much less oil and a little less sugar.
I do enough baking that I pretty well know what amounts of which ingredients will work in a recipe, so I started putting stuff together and kept my fingers crossed that they would turn out. And oh my goodness, did they ever! I ended up with a perfectly moist, lightly sweet, semi-healthy muffin recipe!
So without further adieu:
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp nutmeg or pumpkin pie spice
- 1 Tbs chia seeds
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1 cup canned pumpkin
- 1 large egg
- 1/4 cup olive oil
- 1/4 cup plain Greek yogurt
- 1 tsp vanilla
- 1 cup almond milk
- 1/4 cup chopped walnuts
- Preheat the oven to 375, and line a muffin tin with muffin liners. I spray a shot of olive oil spray in each muffin liner to prevent sticking.
- Combine the first 10 ingredients in a medium mixing bowl.
- In a large mixing bowl, beat together the egg, pumpkin, oil, yogurt, vanilla and almond milk.
- Add dry ingredients to wet ingredients a little at a time and beat with a mixer on medium speed until well combined.
- Stir in walnuts.
- Distribute batter evenly among 12 muffin liners.
- Bake for 20-25 minutes, depending on your oven, until a toothpick comes out clean. For my oven it took 22 minutes.
- Pour yourself a cup of coffee and enjoy!