I was looking in my freezer the other day, and realized that I'd better use up some of last year's pumpkin crop to make room for this year's! Every year I plant sugar pumpkins, then stew and puree the flesh and freeze it in two-cup portions for baking. Nothing says fall like the smell of something pumpkin baking in the oven! So, tonight I whipped up a batch of these and they're in the oven as I type this.
2 cups whole wheat pastry flour (all purpose flour works, too)
1 cup rolled oats
1 1/4 cup sugar
1 t. baking soda
1/2 t. baking powder
1/2 t. ground cloves
2 t. ground cinnamon
1 t. ground nutmeg
1/2 t. ground allspice
1 t. salt
2 cups pumpkin puree (or 1 small can)
1/3 cup oil
Preheat oven to 350 degrees. Grease 24 muffin tins, or line them with paper liners.
In a large bowl, stir together flour, oatmeal, sugar, baking soda, baking powder, and spices. Make a well in the center and add the pumpkin, oil, and eggs. Stir until smooth. Scoop into prepared muffin tins.
Bake in preheated oven 20 minutes, or until a toothpick comes out clean. Cool completely on a wire rack and wrap airtight for storage.
Excellent spread with cream cheese!