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Fresh Pumpkin, Apple and Oat Muffins

It’s time for gourds and squash to fill up the produce markets!

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This year I decided to make my own pumpkin puree.  I was inspired by a whole brigade of fellow bloggers who have been posting yummy looking recipes with their fresh pumpkin.  Who am I to buck the trend?  If they could, so could I!  It is really easy, and the flavor is amazing.  If you have never done it before, may I recommend it?  You will thank me.

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Anyway, I had three pounds of puree from my pumpkins and I needed to do something with it.  Two pounds I froze for the Holidays coming up, and I reserved one for experimenting on.   I decided on muffins.  Really, I don’t make enough muffins and it was time to rectify that situation!

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These muffins are hearty, flavorful, and make a great on-the-go breakfast or snack.  They freeze well, so you can make them in a big batch and store them for the week.  Wrap up warm muffins in a fall themed kitchen towel and give them as a seasonal kitchen gift.   Serve the muffins with whipped honey butter for a brunch.  They also make a really nice midnight snack … not that I would know or anything.

Pumpkin, Apple and Oat Muffins    Yield 25 muffins

1 1/2 cups all-purpose flour
1 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon fresh ground nutmeg
1/4 teaspoon allspice
1/2 teaspoon salt
3/4 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup pumpkin puree (See below for instructions)
1/3 cup unsalted butter, melted and cooled
1/3 cup buttermilk
1/3 cup diced apple

Heat the oven to 400F and spray a muffin pan with non-stick spray, or line with paper liners.

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In a large bowl combine the flour, oats, baking powder, baking soda, spices, and salt.  Mix well.

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In a medium bowl combine the brown sugar, egg, vanilla, pumpkin, butter, and buttermilk.

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Pour the wet into the dry and fold gently until the dry ingredients are just moist.  Add the apple and fold to combine.  Do not over-mix.

Divide the batter evenly into the prepared pan and bake for 25 to 30 minutes, or until they spring back when gently pressed in the center.

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Cool in the pan for five minutes then turn out on a wire rack to cool.

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Enjoy!

Fresh Pumpkin Puree

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Start with a pie pumpkin, the small ones from the grocery store.  Slice the tops off, then slice in half.  Remove the seeds and pulp (and reserve for making roasted pumpkin seeds), then cut each half in half.

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Place the pumpkin face up on a sheet pan and roast in a 350F oven for 45 minutes, or until the flesh is very tender.  Allow to cool then remove the skins and place the flesh in a food processor.  Process until smooth.

The puree may seem dry.  It it is you can add a little water, a tablespoon at a time, until it is thinner.  If the opposite happens and the puree is too wet just pour it into a fine strainer lined with cheese cloth or a coffee filter.  Strain in the refrigerator overnight.

Use, or freeze, within one week.

© 2009, Evil Shenanigans – Baking & Cooking Blog. All rights reserved.

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15 Responses to “Fresh Pumpkin, Apple and Oat Muffins”

  1. lululu says:

    hey, kelly, as much as i like your muffins, i also like the idea to put the muffins in a sieve for a picture.
    such a perfect and easy idea!
    the photo looks beautiful!

  2. I’ve been on a pumpkin kick lately. Pass me some please. I’ve got my hot cup of tea waiting.

  3. Nutmeg Nanny says:

    These look great! I made homemade pumpkin puree for the first time this year and everything made with was great. I need to try this recipe because I still have some left…yum!

  4. Alta says:

    Yummy! These would be a wonderful part of my breakfast, along with a big cup of coffee.

  5. Looks fantastic; thanks for sharing.

  6. ValleyWriter says:

    I love pumpkin & apple muffins, but have never had them with oats. Sounds like a yummy (healthy) addition!

  7. Your muffins sound delicious. I love roasting pumpkins for puree… They smell so wonderful!

  8. Debby says:

    I’ve been following your blog for some time, though I’m guilty of not commenting. Today, I have to say that I just blogged on how to make pumpkin puree and I see you did, too! I’m so glad I froze mine in 1 cup increments, because these muffins are exactly what I want to make on a Saturday morning– when I’m not headed to work. These are perfect!

  9. efrain says:

    1 and 1/? cups of flour?

  10. efrain says:

    so i made these with 1 1/2 c of flour.
    except it only made about 20 smallish muffins, and my batter didn’t look as liquidy as yours. and i used low-fat buttermilk. how would that affect the muffin/texture/etc.?

    either way, came out pretty good. thanks!

  11. Kelly says:

    Efrain – Not sure why your yield was lower than mine. Maybe I sould re calcuate the yield. My muffins were fairly small, BTW. They are, in fact, the proper size for muffins. Most commercial muffins are twice, if not three times, the size they should be. My batter may have looked more liquid than yours due to using fresh pumpkin puree which is not as dense as the canned puree.

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