Pumpkin Spice Latte? Or Pumpkin Spice Muffin?
Everyone starts going nuts over PSLs this time of year -- Pumpkin Spice Lattes -- I know, because I'm one of them! I started liking pumpkin anything WAY before the PSL became popular, but rather than say, been there, done that, I embrace the pumpkin flavors showing up in everything from Cheerios to Pop Tarts to Beer (more on that in a future article).
So while I could share my PSL recipe here, I won't. Instead, I'll share my mother's (Anne Marie, meet her here) Pumpkin Spice Oatmeal Muffin recipe.
So I guess you could call that the PSOM.
Well, that doesn't seem to roll off the tongue, but these delicious seasonal Pumpkin Spice Oatmeal Muffins will go down easy with a cup of tea or with my White Wine Apple Cider Sangria (see recipe here).
You might need a trip to the grocery store to grab some ingredients (I know I didn't have a can of canned pumpkin lying around) but it's easy and simple and baked in less than 30 minutes AND they have all healthy ingredients!!!
1 tsp. Stop & Shop baking powder
1/4 tsp. salt
1 tbl. pumpkin pie spice
OR USE McCormick
1 tsp. cinnamon
3/4 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. allspice
1/4 tsp. ground cloves
1 cup Blue Diamond almond milk (most milks should work)
3/4 cup Libby's canned pumpkin puree (NOT PUMPKIN PIE MIX)
1 egg slightly beaten
1/4 cup Stop & Shop sugar
1/4 cup Gunter's honey
Preheat oven to 350 degrees. Grease a 12 cup muffin tin or use muffin liners.
Place all ingredients in a bowl and mix well. Fill each muffin cup almost full and bake in preheated oven for 25 minutes or until the tops are just set. Allow to cool before serving.
ADD INs OPTIONAL:
dried cranberries or raisins
slivered almonds or chopped walnuts (any nuts can be used).
You can get creative – add what you like!