Pumpkin Cider Oatmeal Muffins

Breakfast and Brunch

There is something about a crisp fall day!  We all love summer, but really, I find fall a magical time of year.    Cooler temperatures; falling leaves; apple cider and pumpkins!  Here is seasonal baking at it’s best!  Muffins for a healthier breakfast or snack filled with the wonderful taste of pumpkin and apple cider!  One bowl, one spoon,  no shortening,  sweetened with cane sugar and cider with oatmeal added for a great texture!  This is so simple, friends!   Ready for the oven in less than 10 minutes and done in another 20!  No fuss, no mess, just flavorful tasty muffins!  The scent of burning leaves fill the air and the scent of these lovely muffins fill my kitchen as they bake!  You can substitute the white flour with wheat flour if you like.  Try these easy, delicious muffins for breakfast!  12 Muffins


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Pumpkin Cider Oatmeal Muffins


1 Can Pumpkin, 15 oz.

1 Egg

3/4 Cup Cane Sugar

1 Tsp. Vanilla

1 Tsp. Cinnamon

1/2 Cup Milk

1/2 Cup Apple Cider

1 Tsp. Baking Powder

2 Cups Flour (wheat flour can be used)

1 Cup Oats

Heat oven to 350 degrees.

Spoon the pumpkin into a large bowl.

Add egg, cane sugar, and vanilla.  Stir well.

Add milk, apple cider and cinnamon.  Stir with a  large spoon  until well blended.

Add flour, baking powder and oatmeal.  Mix well.

Grease 12 muffin tins or use cupcake papers.  Fill each right to the top.

Bake at 350 degrees for 20 minutes or until toothpick inserted in center comes out clean.

12 Muffins