Thursday, September 18, 2014

Since Fall is around the corner (next week!), it's time to fire back up the oven and do some baking again!  For most of us, pumpkin is definitely the go to item in the Fall, so I took a trusty cinnamon oatmeal muffin recipe, and tweaked it slightly for the occasion!

Pumpkin Chocolate Chip Oatmeal Muffins

1 1/3 c. flour
3/4 c. oats
1/3 c. brown sugar
2 tsp. baking powder
1/4 tsp. pumpkin pie spice, or cinnamon
1/4 tsp. salt
3/4 c. milk
1/4 c. oil
1 egg
1/2 c. canned pumpkin puree

Combine first 6 ingredients in a medium size bowl.
Add the remaining "wet" ingredients until just combined.
Divide into greased muffin tin (or use muffin liners).
Bake at 400 degrees, for 15-20 minutes.

Since I live in the Mile High City of Denver, this recipe has worked perfectly for the high altitude, so no adjustments are necessary.

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