Pumpkin Oatmeal Muffins


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….















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

Orange Pineapple Pecan Muffins

IMG_7868OMG! Even the smell of the batter for these muffins made my mouth water. I was afraid I was going to eat them all before Johnny even made it home. I managed to only eat 2. Then he ate 2, so I didn’t feel as bad.

1/2 cup Pecans
2 cups Flour
1/4 tsp Salt
3/4 tsp Baking Soda
1/2 cup Unsalted Butter, room temperature
3/4 cup Sugar
1 large Egg
1/2 cup Light Vanilla Yogurt
1 tsp Pure Orange Extract
1 Tbs Orange Zest
1 cup Pineapple, diced and drained

Orange Glaze:
1/8 cup Sugar
1/4 cup Orange Juice, warm

Preheat oven to 350 degrees. Arrange pecans in a single layer on a baking sheet and bake for 8 minutes. Set aside to cool and then chop into small pieces.

Spray muffin pan with nonstick cooking spray.

In a separate bowl, whisk the flour, salt and baking soda.

In large mixing bowl, beat the butter and sugar for about 2 minutes until light and fluffy. Add the egg and mix well. Scrape down the sides of the bowl and then add the yogurt, orange extract and orange zest. Add the flour mixture and mix just until combined. Fold in the pecans and pineapple.

Spoon the batter into the muffin pan. Bake for 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean.

While the muffins are baking combine the glaze ingredients (sugar and orange juice) in a small cup.

Remove the muffins from the oven and place on a wire rack. While the muffins are still very warm, brush them with the orange glaze.

Adapted from The Joy of Baking

Servings: 12
Calories 255
Total Fat 11.5g
Total Carbohydrates 34.9g
Dietary Fiber 1.2g
Protein 3.8g
Nutrition Grade C+

Today’s Leopard Print Find: Leopard Viz-A-Ball Bowling Ball

Pumpkin Spice Muffins

I had been dying for fall to get here so that I could make something Pumpkin! Fall is now officially here. My house looks like it threw up 20 years of Halloween decorations and I’m not even finished yet. Two villages to go and I’m done!

My favorite Halloween decorations are the feet pottery ….

This one is from Heavenly Toes…my “Trick or Treat Smell My Feet Give Me Something Good to Eat” candy bowl

This one I did myself….my “Boo to you” plate (beside the girls “brain” bowl and mug.

and now for the most awesome pumpkin muffins I’ve ever had…

1 cup + 2 Tbs Cake Flour (or 1 cup all-purpose flour)
1/2 cup Sugar
2 tsp Baking Powder
1-1/2 tsp Cinnamon
1/4 tsp Ground Ginger
1/2 tsp Nutmeg
1/2 tsp Salt
4 Tbs Unsalted Butter, diced
1 cup + 1/8 cup Canned Pumpkin
1/2 cup Evaporated Milk
1 whole Egg
1-1/2 tsp Vanilla

For topping:
2 Tbs Sugar
1 tsp Cinnamon
1/4 tsp Nutmeg

Preheat oven to 400 degrees. Line muffin pan with baking liners.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Blend butter into mixture until combined. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Fold in just until mixture is combined.

Mix sugar, cinnamon and nutmeg for the topping. Sprinkle mixture over the top of each one.

Bake for 20 minutes.

Adapted from The Pioneer Woman

Servings: 12
Calories: 148
Fat: 5.2g
Carbs: 23.1g
Fiber: 1.2g
Nutrition Grade: C

Today’s Leopard Print Find: Steven By Steve Madden Women’s Astrro-L Pump

Apple Walnut Muffins

I found half a jar of applesauce when I was cleaning out the refrigerator today, so I stopped cleaning and made these instead. I get side tracked easily thank goodness. Which reminds me….HGTV has a Design All Stars!!! I was beyond ecstatic when I saw that. Thank goodness they had a rerun of last weeks! I <3 Sparkle Josh!! I want to be his best friend.

Guess who went to the spa today??? As usual they were totally embarrassing. Their bows didn’t last long. They missed their naps so their night was all out of whack. What a rough life they have.

1-1/2 cups flour
1/2 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 cup sugar
1 cup unsweetened applesauce
3 Tbs vegetable oil
2 egg whites
1 large egg
1 Tbs orange juice
1 tsp lemon peel
1 cup apple, diced
1/4 cup walnuts, chopped

Preheat oven to 350 degrees. Line muffin pan with baking cups. Mix together flours, baking powder, baking soda, cinnamon and sugar. In separate bowl, mix together applesauce, vegetable oil, egg, egg whites, orange juice and lemon peel. Combine the two together being careful to not over mix. Stir in apples and walnuts. Bake for 20 minutes.

Servings: 12
Calories 191
Fat 5.6g
Carbohydrates 32.9g
Fiber 1.1g
Nutrition Grade B-

Today’s Leopard Print Find: Snuggie Dog Bed …