Wednesday, October 12, 2016
Can You Eat Your Jack-o’-Lantern Pumpkin?
Besides tasting great, pumpkin provides important Vitamin A and potassium for your body. Below is an easy recipe for enjoying pumpkin throughout the year.
MINI PUMPKIN SPICE OATMEAL MUFFINS
(Makes 32 mini-muffins or 12 regular-sized muffins)
1-1/2 cups all-purpose flour
1 cup quick oats
3/4 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoon pumpkin pie spice
1 cup pumpkin puree or canned pumpkin
3/4 cup low-fat milk
1/3 cup oil
1 egg, slightly beaten
1. Spray mini-muffin tins with cooking spray or use mini muffin liners.
2. In a medium bowl, combine flour, quick oats, brown sugar, baking powder, baking soda, salt and pumpkin pie spice. In a separate bowl, mix pumpkin, milk, oil and egg.
3. Add liquid ingredients to dry ingredients and stir until just moistened. Fill muffin cups two-thirds full.
4. Mix topping ingredients. Sprinkle topping evenly over muffins. Bake mini-muffins at 400ºF for 8–12 minutes or until evenly browned. Bake regular-sized muffins for 15–18 minutes.
Got leftover canned pumpkin? If you use canned pumpkin to make the pumpkin spice muffins, you will have about ¾ cup of pumpkin leftover. Package in a sealable freezer bag or freezer container and freeze. After thawing, place pumpkin in a strainer to drain off excess moisture.
Adapted from an article written by Cami Wells, Extension Educator and Registered Dietitian in Hall County, University of Nebraska Extension