Secret Recipe Club: Pumpkin Oat Muffins

So.
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:

Ingredients:
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
Method:
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!!

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