I like these!
As usual, I had to mess around with the original recipe a little bit. Why? Because. Good enough reason? Maybe not. Okay,... later on, I'll explain the changes I made and tell why.
Below: I penned in some
of the changes I made...
I increased the amount of spices and vanilla mainly
because I upped the amount of pumpkin I used.
I don't drink coffee, but, I bought and used a small
$20.00 electric coffee grinder for grinding the
flax seed AND the oat groats. It only grinds about 3
tablespoons at a time, but it's so quick
and it does a PERFECT job!
- 1 and 1/2 cups whole wheat flour.
- 3/4 cup ground flax seed (this is the amount AFTER grinding).
- 3/4 cup ground oat groats (this is the amount AFTER grinding). The original recipe asked for 3/4 c. oat bran, but mine was gone.
- 1 cup brown sugar, packed (I used dark brown).
- 2 teaspoons baking soda.
- 1 teaspoon baking powder (I prefer the aluminum-free kind).
- 1 and 1/2 teaspoon ground cinnamon.
- 3 teaspoons pumpkin pie spice.
- 1 of 15-oz. can of canned pumpkin (I almost doubled the original amount by using the whole can, because I didn't want to have 1/2 can of pumpkin left over).
- 3/4 cup whole milk (original recipe asked for skim milk).
- 1/2 cup unsweetened applesauce.
- 2 large eggs, slightly beaten.
- 2 teaspoons vanilla extract.
- 1 cup chopped pecans.
- Preheat oven to 400-degrees (F)
- Set cupcake liners into two muffin pans (12 holes each).
- Very lightly spray the inside of the liners. Set aside.
- In a large bowl, whisk together the flour, ground flax seed, ground oat groats, brown sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
- In a separate bowl combine the pumpkin, milk, applesauce, eggs, and vanilla. Whisk together until well combined.
- Pour the wet ingredients into the dry ingredients and fold together with a rubber/silicone-type spatula until just smoothly mixed. (Once the flour mixture is introduced, you don't want to over-mix this!)
- Gently stir in the chopped pecans
- Fill each sprayed liner about 2/3 full (I like to use a cookie scooper for this-- it makes each the same size, and it's less messy.)
- Put into the oven at 400-degrees for only 5 minutes. Then, lower the temperature to 350-degrees and bake for another 15 minutes-- check for doneness with a toothpick at about 12 minutes after the heat is reduced. If it has "dough" on it, bake for another couple of minutes-- re-check after each 2 minutes. (With my oven, these muffins were done after the stated time of 5 + 15 minutes.)