Monday, April 4, 2016

Secret Recipe Club: Pumpkin Oat Muffins

It's time for April's edition of the Secret Recipe Club!  For those of you who don't know, the Secret Recipe Club is a group of foodie bloggers who are assigned each other in secret.  We then stalk visit each other's blogs, choose a recipe, make it and all reveal who had who and who made what on the same day at the same time.  It's a lot of fun, and I always enjoy learning about a new blogger each month.
This month, I was assigned Anna's blog from over at bcmom's kitchen.  There were so many amazing things to choose from.  I always seemed to be one ingredient short, and I didn't want to go to the store.  I considered her Raspberry Swirl Bread (which I am going to make because it looks amazing!), and I wished I had an occasion worthy of her Caramel Rolls.  I also had some feta in the fridge, and still really want to make Spinach and Feta Stuffed Chicken, but I'll have to buy a bottle of sundried tomatoes.
I finally found a recipe for which I was sure I had everything.  I was so very, very wrong.  But that was okay.  I figured it out.
I present to you now bcmom's Pumpkin Oat Muffins:

1-1/2 c flour
1/2 c old fashion oats
1/2 c chopped walnuts
1 tsp cinnamon
1 tsp lightly dried ginger
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1 c Pure pack pumpkin
1/4 c honey
1/4 c maple syrup
1/3 water, with a splash of lemon juice
2 eggs
1/4 c oil
1.  Preheat oven to 375F.  Line a 12-cup muffin tin with paper liners, or grease well.
2.  In a large bowl, stir together flour, oats, nuts, cinnamon, salt, baking powder and soda.  In a second bowl, beat ginger, pumpkin, honey and syrup until smooth.  Add water, eggs and oil, beat until combined.  Stir wet ingredients into dry, just until combined.
3.  Fill muffin tins 3/4 full and bake at 375F for 25 minutes, until golden.  Let cool slightly and serve.

Adapted (slightly) from bcmom's kitchen

I didn't take a whole lot of pictures.  Batter is batter.  It wasn't super dark going into the oven, and I realized halfway through that I hadn't sprinkled these with oats before putting them in the oven (or the streusel topping I unearthed the other day in my freezer), but no matter.  They smelled so good while cooking.
And looked gorgeous coming out!  They were also delicious.  I added the ginger for a little zing (and because I was out of dried...along with nutmeg.  How does that happen??)  They were a yummy addition to my breakfast table.  Thanks Anna!!


  1. You can't go wrong with a good muffin recipe. Those look great.

  2. Perfect muffins to start ANY day if you ask me...

    Happy Reveal Day!

  3. Your approach to choosing a recipe sounds just like mine - what can I make with what I have on hand?

    Now I really want some of these muffins! Glad you liked them, and the ginger sounds really good.

  4. Bookmarked for fall when my butternut squash is ready.... Or maybe I'll plant some pumpkin, I love muffins for breakfast!

  5. I can eat pumpkin muffins all year long, not just in November and December. These look wonderful! Great SRC choice!

  6. I love your decision-making process for choosing a SRC recipe for the month. And I'm afraid "one ingredient short" describes my life in the kitchen. But you've given me courage, and you've done admirably when you forgot an ingredient even though it's in the kitchen. Beautiful muffins.

  7. I love this recipe! I'm Polly from SkinnyPop and I would like to connect on an upcoming project. If you're interested in more information please feel free to e-mail me at