Fall was over way too fast. We already have snow and I don’t like it. I am not ready for it. Problem is that snow and winter are way too long in Calgary. Snow is fine in December and should be gone by February, right?
So while we still had sunshine and mild weather I got the canned pumpkin out. First I made pumpkin snickerdoodle bars and they were a disaster. My husband was so looking forward to haven them…
Next thing on my to do list were these pumpkin muffins.
This Monday Sandra chose the recipe for our Food Matters Project. Thank goodness I had this one up my sleeve because we are packing up. Last week in the rental place yay!
Adapted from the cookbook healthy meals for two and The Food Matters Project
1 1/2 cups oat flour
1/4 tsp salt
1/2 cup lightly packed dark sugar
1 tbsp Saran baking powder
1/2 tsp Saigon cinnamon
1/4 tsp nutmeg
1/2 cup dark chocolate chips
3/4 cup milk
1/2 cup pumpkin purée
1/4 grape seed oil
This is really easy. All you have to do is mix the ingredients but don’t over mix. Fill 12 muffin molds. Then you bake them for 20 min. at 200C.
Even my baby girl could not resist!