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I’ve started this blog post more times than I can count.
Both kids are napping. And, while my house is in need of some serious tidying and my kitchen could stand to be cleaned, I am sitting down to write a blog post.
And, here I sit.
Lately, after a much needed and rather long break, I’ve started to feel like it’s time to start working on some blog posts again. But, it’s been a slow start.
What should I write about? Do I still want to write a food blog?
I’ve developed a few new recipes, but is that really enough? Some days I’m much more interested in photography… Perhaps I should be writing about that?
And then there’s politics… Or religion. But, most people come here for my opinions on fluffy buttercream or a recipe for homemade Oreos. Perhaps I should just stick to food?
Of all the aspects of blogging, for me, the writing has always been the most difficult. And, lately, I have struggled a lot with what I want to write. I’m still not sure that I’ve figured it all out. But, over the years, I’ve found that the best way to get back into it is to just start writing.
So, here I sit. I’m writing. I’m sharing. And, I made muffins.
Pumpkin Oatmeal Muffins
Makes approximately 24 standard muffins
Loosely adapted from the King Arthur Flour Baker’s Companion (Amazon affiliate link)
My baking, much like my life, has changed drastically now that I’ve got two young kiddos at home. While I used to have the luxury of getting up early and taking my time to mix up a batch of muffins in the morning, these days I’m often looking for short cuts to get breakfast on the table. These muffins fit the bill.
The buttermilk and oats soak overnight (a great idea I got from the King Arthur Baker’s Companion, and yes, that’s an affiliate link), and the rest of the ingredients are added in the morning. I’ve figured out how to do it using only a single bowl (the one the oats soaked in overnight), which cuts down on prep time. Before you know it, you’ve got muffins in the oven!
They are a great way to use up leftover buttermilk, too! Either soak the oatmeal and buttermilk overnight, or transfer the mixture to a freezer-safe container for baking another time! I’ve done it both ways with great success!
Not only are these muffins fast and easy, they are fairly nutritious, too. I’ve used oats and whole grains, along with a natural, unprocessed sweetener. Of course, around here, we often add some chocolate chips. All things in moderation, right?
- 2 cups buttermilk
- 1 cup rolled oats (“old fashioned” oats)
- 1 cup pumpkin puree (canned or fresh)
- ¾ cup coconut palm sugar
- ¼ cup coconut oil, melted and cooled slightly
- 1 egg
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- 2 ½ cups whole wheat pastry flour
- 1 cup semisweet chocolate chips (optional)
The night before you plan to bake, combine the buttermilk and oats in a large mixing bowl. Cover and refrigerate overnight.
The next morning, preheat the oven to 400F and line standard muffin pans with baking cups.
Add the pumpkin puree, coconut palm sugar, egg, and coconut oil to the oats and buttermilk mixture. Stir vigorously until the mixture is smooth. Add the baking powder, baking soda, salt, and spices and stir until well combined.
Finally, add the whole wheat pastry flour. Stir gently until the flour is just incorporated into the batter. If desired, fold in the chocolate chips.
Fill each muffin cup with approximately ¼ cup of batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. (I generally start checking the muffins after about 15 minutes.)
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Please Note – The links to the King Arthur Flour Baker’s Companion in this post are Amazon affiliate links. If you make a purchase after clicking on my link, I receive a small percentage of the sale price, which helps to keep My Kitchen Addiction up and running. Thanks!