I feel like I’m stuck in November. I blinked and now it’s over. I had all these things I wanted to share from “Birthday Season” at my house. This was the most overwhelming season yet. I don’t really know what happened. The dates haven’t changed. I have my husband’s birthday, then 8 days later we celebrate my youngest, then 6 days after that we celebrate my oldest. Let’s not forget Thanksgiving. I have a minute to rest and then my middle child celebrates next week. Somehow this year felt more stressful, which means I’ll be playing catch up for a little while.
The upside of my feeling like I’m still in November is that I am still burying myself in lots of pumpkin. I have kind of become addicted to these muffins. I’m a stress eater. I’m not proud of it, but it’s just the way it is. My father used to drive me crazy when he would tell me, “I eat to live. I don’t live to eat.” One of the many many ways he and I are different.
But with these muffins I really don’t feel bad. They have lots of fiber and not too much sugar. The kids and I eat them for breakfast and snack a lot. They’re great to grab as you’re heading out the door and they are really filling.
- 2 c quick cooking oats
- 1 c oat bran
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp xanthan gum (optional);
- 1/2, 15 oz. can pumpkin
- 1/2 c dried cranberries
- 2/3 c sugar
- 1 egg
- 1/2 c coconut oil
- 1 c milk
- 1 Tbsp + 1 tsp cinnamon
- 2 tsp ground ginger
- 1/2 c chopped pecans (optional)
Preheat your oven to 375 degrees and grease your muffin tin or line with muffin cups. In a large bowl combine your dry ingredients: oats, oat bran, baking powder, baking soda, xanthan gum, and sugar. Add the dried cranberries and optional pecans to the dry ingredients and stir. In a separate bowl, combine the egg, milk, and pumpkin. Pour the mixture into dry ingredients and stir. Add the coconut oil and stir until combined. Spoon the batter into the muffins tins and bake for 18-20 minutes. The batter will yield 12-14 muffins.