Pumpkin Oatmeal Muffins

IMG_8257

Yesterday was one of my favorite days of the year…the Daddy Daughter Dance. This was their 7th one. They only have 2 more to go to.  I cried when they left. They look so grown up! I still picture them like this….

ry=400-6


2007

ry=400-7


2008

ry=400-8


2009

ry=400-9


2010

ry=400-10


2011

ry=400-11


2012

IMG_8423


2013

So while they were at the dance, I had my own party and watched Magic Mike. I have a new appreciation for Channing Tatum, but wow was that a horrible movie! Such a waste of a Matthew McConaughey. I’m still not even sure if the movie had a plot or not.

I know we are kind of past the pumpkin time of year, but I still had so much left! This will make 12 smaller muffins or 9 regular size muffins.

1 cup Flour
1 cup Oats
1/2 cup Brown Sugar, packed
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1-1/4 cup Canned Pumpkin
1 Egg
1 tablespoon Canola Oil
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/3 cup Walnuts

Pre-heat oven to 350 degrees.

Spray muffin pan with non-stick cooking spray or line with muffins cups.

Combine flour, baking powder, baking soda and oats in a large bowl.

In mixing bowl, combine brown sugar, pumpkin, egg, oil, cinnamon and nutmeg.

Add flour mixture to pumpkin mixture and stir just until combined.

Fold in walnuts.

Pour batter evenly into muffin tins.

Bake for 18 minutes.

Servings: 12
Calories 132
Total Fat 4.2g
Total Carbohydrates 20.8g
Dietary Fiber 1.9g
Protein 3.5g
Nutrition Grade B+

Today’s Leopard Print Find: Vintage Pin-Up Style Beaded Leopard and Solid Satin High-Low Formal Prom Dress Pageant Gown Junior and Junior Plus Size

Super Moist Pumpkin Banana Bread

 

I found this dress from Ooh La La Couture at Nordstroms yesterday. I was so excited! Then I got home to show the girls to see if they wanted it for the Daddy Daughter Dance and they both said no. I thought I had done a much better job at raising them. The little tiny ones were even cuter!! The other thing I was excited about…my pumpkin bread! It was delicious. It’s not going to last very long. Thankfully I have an emergency spare in the freezer!

 

 

 

 

 

 

 

 

 

 

 

 

1 cup Applesauce
1-1/2 cups Sugar
1/2 cup Dark Brown Sugar
1 cup Ripe Bananas, mashed
10 oz Canned Pumpkin
2 Tbs Unsalted Butter, softened
3-1/2 cups Flour
2 tsp Baking Powder
2 tsp Cinnamon
1 tsp Ground Ginger
1/2 tsp Salt
1/2 tsp Jamaican Allspice
1/4 tsp Baking Soda
2 cups Pecans, chopped

Heat oven to 350 degrees. Spray two 8x4x2 inch loaf pans with non-stick cooking spray.

Mix applesauce, sugars, banana, pumpkin and butter.

Sift all the dry ingredients (except the pecans) together in a separate bowl. Add the dry ingredients to the wet ingredients. Stir just until all the dry ingredients are mixed in. Stir in pecans.

Divide the batter evenly between the two pans. Bake for 60 minutes, or until a toothpick inserted in the middle comes out clean. Cool on a rack for 10 minutes before removing it from the pan. Cool completely before slicing.

Servings: 32
Calories 164
Fat 5.4g
Carbohydrates 28.0g
Fiber 2.0g
Nutrition Grade A-

Today’s Leopard Print Find: Juicy Couture Nicola Tote