Some may not consider September 13 to be “fall” quite yet, and even though we turned our A/C on for the first time EVER in our brand new house, it seemed like a fitting day to fill our abode with the delicious smell of pumpkin.

I decided that in order to set a good impression on our new neighbors, that we should bake them relatively healthy muffins and go introduce ourselves. Who would look down on free food and a smiling pair of soon-to-be newlyweds? No one, unless you’re some sort of sociopath – in which case we don’t want to be friends with you either…

So anyway, here’s what I made (with our brand new Calphalon cupcake pan – gotta love wedding registry gifts that arrive two months early!)

Pumpkin Breakfast Muffins

  • Preheat oven to 400°
  • Line cupcake tin (we used 12 liners)
  • In a food processor (we used our Ninja food processor – perhaps the best Black Friday deal we’ve ever found, and the best kitchen investment we’ve ever made – we use at least one of it’s attachments literally every day), combine all of the following ingredients:
    • 1 cup – Pumpkin Puree, canned
    • 2 eggs
    • 1 cup – Greek yogurt, plain
    • 2 cups – Rolled Oats (we used old fashioned)
    • 1 1/2 tsp – Baking powder
    • 1 tsp – Baking soda
    • 1 tsp – Pumpkin pie spice
    • 1 tsp – Cinnamon
    • 1/2 cup – Coconut Palm Sugar
    • 1/2 cup – Chocolate Chips
    • 3/4 cup – Pumpkin seeds (“pepitas”)
  • Once thoroughly mixed together, fill each cupcake cup 3/4 full
  • Top each cupcake with a sprinkle of additional pepitas (because it looks festive)
  • Pop in the oven for 15-20 minutes
  • Remove from oven – done when fork comes out clean
  • Let cool on cooling rack
  • Sit back, peel open your muffin, and breathe in the cozy aroma of a pumpkin-y fall-smelling home 🙂

* Loosely based off this recipe found on Pinterest*

 

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