Cali came up with this recipe.
It’s a variation on a Pumpkin Muffin recipe she found on Allrecipes.com. Seriously the best website EVER!
Ingredients
- 1-1/2 cups all-purpose flour
- 1-1/2 cups + 1/3 cup rolled oats
- 2 teaspoons baking soda
- 3 cups white sugar
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 2 cups canned pumpkin puree
- 4 eggs, beaten
- 2/3 cup water
- 1 cup semisweet chocolate chips
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with cupcake papers*.
- In a large bowl, stir together flour, rolled oats, baking soda, sugar, salt and spices. In a separate bowl, beat together pumpkin, eggs and water. Stir pumpkin mixture into flour/oatmeal mixture; beat until well blended. Fold in chocolate chips.
- Bake in preheated oven for 30 minutes, until a toothpick inserted into center of a muffin comes out clean.
- Cool on a wire rack.
- Eat ‘em up! Nom nom nom!!
*Note: you can use cupcake papers, but I don’t recommend it with muffins. They are generally too wet and stick like crazy to the paper. I swear, you lose like half the muffin!
Of course, a little thing like that never stops Skye!
[...] also whipped up some Pumpkin Oatmeal Muffins (of which I’ve eaten three!) her very own recipe, so I’ll post that instead! (this is [...]
Oh yummy. I love oatmeal and pumpkin. Love it! I’ll probably substitute the white flour for white whole wheat flour and the chips for raisins, eh, maybe I’ll keep the chips. This looks fabulous.
They were amazing!! We had tons of pumpkin, so she’s been trying to use it up. She made a crustless pumpkin pie the other night that was to die for! But the kids ate it up before I could get a picture! LOL!! I need to have her make it again. She’s going to make a pumpkin roll tomorrow (I need to pick up more eggs.) I’ll try to get that one photographed and posted… if the kids don’t beat me to it again!!