Pumpkin Breakfast Muffins
  • 1½ c flour
  • 1 t baking soda
  • 1 tsp cinnamon
  • ¾ tsp salt
  • ⅛ tsp ginger
  • ⅛ tsp nutmeg
  • ⅛ tsp allspice
  • ⅓ c steel-cut or old-fashioned oats
  • 1 c sugar
  • ⅔ c pumpkin puree
  • 2 eggs
  • ½ c extra virgin olive oil
  • ¼ c orange juice
  • ½ c dried, sweetened cranberries
  • ½ c rough-chopped pecans
  1. To begin, preheat your oven to 350 degrees. This recipe makes aboout 14-15 muffins. Line your muffin pan with papers to suffice.
  2. In a bowl, combine flour, cinnamon, baking soda, salt, nutmeg, ginger and allspice.
  3. Stir in the oats. Set it aside.
  4. In your mixing bowl, combine sugar, pumpkin puree, eggs and extra virgin olive oil.
  5. Mix those well, and stir in the orange juice.
  6. Stir your flour mixture into the liquid mixture until combined.
  7. Stir in the cranberries and pecans.
  8. Scoop the batter into the muffin pan, filling the cups about ⅔ full.
  9. Bake for 18-20 minutes or until they test done in the center with a toothpick. Remove to a cooling rack and cool to room temperature. Enjoy your muffins warm too if you like!
  10. Enjoy!
Recipe by Cosmopolitan Cornbread at https://cosmopolitancornbread.com/pumpkin-breakfast-muffins/