I had so much fun making these muffins with my little girl. I’ve held her on my hip as she “helped” me awkwardly sift and stir, but this time, and for the first time, I was able to sit her on the kitchen counter like a big girl. As I kept a hand on her at pretty much all times, she measured, spooned, poured, and mixed. “Eggs!” “Na-nilla!” “Flow-ah!” she exclaimed as we pulled ingredients out and mixed them in to make the perfect muffins. And, of course, we also made a perfect mess.
The best part about making muffins with my gal is that she gets excited about making them, watching them bake, and, finally! Eating them! Victory when you’ve got a picky toddler.
We just bought one of these, but with everything else on our plates moving into our new house, we have yet to put it together. But I think it’s pretty much the greatest kitchen invention ever. Can’t wait for my little gal to be able to assist me while I get to mix and stir with two hands. A novelty these days.
Anyway, these muffins. I know it’s a smidge early to start pumpkin recipes, but I just. can’t. help myself. If I’m sick of pumpkin by October, I fully admit I’ve only myself to blame.
I promise though, these muffins are worth a dive into fall recipes perhaps a bit too early. They’re hearty, moist, filling, kid-friendly, and flavored with all the wonderfully warming spices of fall – cinnamon, ginger, nutmeg, cloves. My favorite.
- 2 cups whole wheat flour
- 1 cup quick-cooking rolled oats + 2 tablespoons for topping
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 cup buttermilk*
- ¾ cup pure pumpkin puree – canned or homemade
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ⅓ cup canola or vegetable oil
- 1 egg
- 2 teaspoons vanilla extract
- Heat oven to 400 degrees Fahrenheit. Line 12 standard (1/3 cup) muffin cups with paper liners.
- In a large bowl, mix together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. In a medium bowl, whisk together the buttermilk, pumpkin, granulated sugar, brown sugar, oil, egg, and vanilla.
- Add the wet ingredients to the dry ingredients, whisking just until the ingredients are incorporated. Divide batter between the 12 muffins cups. Divide 2 tablespoons oats between the 12 muffins, sprinkling a few evenly over each.
- Bake for about 15 minutes, until the top of the muffins spring back when poked and a toothpick inserted into the center of one of the muffins comes out clean.
* Create a buttermilk substitute by stirring one tablespoon of white vinegar or lemon juice into 1 cup of milk and letting it sit for 10 minutes before using.