If you are looking for a hearty, healthy, flavourful, pumpkin muffin recipe — this is it! Perfect for breakfast, snacks and dessert too! These muffins are family favourite and always a welcome addition to university care packages.
Adapted from a recipe found on food.com several years ago.
Pumpkin Oatmeal Muffins
- 1/3 cup canola oil
- 1/2 cup sugar
- 2 eggs, beaten
- 1 – 398 ml can of pumpkin puree (1 2/3 cup)
- 1/3 cup milk
- 3/4 cup all-purpose flour
- 1/2 cup whole barley flour or whole wheat flour
- 1 cup quick-cooking oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/3 cup mini-chocolate chips
- Pre-heat oven to 375°F (190ºC)
- Grease or line a 12-cup muffin tin with large parchment baking cups.
- Whisk together canola oil, sugar and eggs.
- Fold in pumpkin puree and milk; mix thoroughly.
- In separate large bowl, combine flours, oats, baking powder, baking soda, salt, spices and mini-chocolate chips.
- Pour wet ingredients into dry ingredients, stir just to combine.
- Using an ice cream scoop or large spoon, scoop the mixture evenly into the muffin liners.
- Bake for 20 – 25 minutes, until toothpick or cake tester inserted into the center of a muffin comes out clean.
- Set tins on cooling rack for 5 min. before removing muffins to cool completely.
- Be sure to use pure pumpkin puree, not canned pumpkin pie.
- Check out the amazing health benefits of barley flour here.
- Don’t have any barley or whole wheat flour? Substitute with all-purpose flour.
- Feel free to switch out the mini-chocolate chips with raisins or nuts.
Can be stored in a covered container for 2 to 3 days or frozen for up to 3 months. If the kids are home or company drops by, you likely won’t have to worry about that though…
Short on eggs and long on zucchini? This cake is for you! It’s that time of year when either your garden, or your neighbour’s, is overflowing with this popular, prolific squash. My family loves this moist, delicious, easy-to-make cake. After all, who doesn’t like turning a vegetable into chocolate? Sounds like a super-power to me!
Eggless Double-Chocolate Zucchini Cake
- 1/3 cup canola oil
- 1 1/2 cups sugar
- 3/4 cup buttermilk *
- 2 cups grated zucchini
- 1 tsp vanilla
- 2 1/2 cups flour
- 4 tbsp natural cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 cup dark chocolate chips
- Preheat oven to 350°F (180°C).
- Grease 9 X 13 pan or line with parchment paper.
- In large bowl, mix canola oil and sugar.
- Add milk, grated zucchini and vanilla. Stir well.
- In separate bowl, combine dry ingredients and chocolate chips.
- Add to zucchini mixture. Batter will be thick.
- Spread evenly in pan. Bake 25 – 35 minutes, until toothpick or cake tester inserted in the middle comes out clean.
- Let cool completely before serving.
Can be kept in a covered container for 2 to 3 days or frozen for up to 3 months.
*Buttermilk substitute – add 1 tbsp vinegar to milk (at least 1% milk fat).
Want to preserve excess squash for later use? Simply measure out desired amount of grated zucchini (2 cups for this recipe), pack in freezer bags, date and label. Keep in the freezer for up to 6 months.
This oatmeal chocolate chip cookie recipe always gets rave reviews — a favourite amongst family and friends for many years. It is the cornerstone of care packages for my now grown children and always made when they come home to visit. The aroma and melt-in-your-mouth goodness of this fresh-baked cookie is delectable!
(Adapted from a Cranberry-Oat Cookie recipe in a 2001 Robin Hood Baking Festival booklet.)
Happiness in a Cookie
- ¾ cup butter, softened
- 1 cup packed brown sugar
- ¼ cup granulated sugar
- 1 egg
- 2 tbsp water
- 1 tsp vanilla
- 2/3 cup flour (I like to use 1/3 barley flour & 1/3 all purpose flour)
- ¾ tsp baking soda
- ¼ tsp cinnamon
- 2 ¾ cups quick-cooking oats
- 2/3 cup chocolate chips
- Pre-heat oven to 350°F (180ºC)
- Beat or cream together butter, sugars, egg, water and vanilla until very smooth.
- Add flour, baking soda, and cinnamon to creamed mixture, blending well.
- Stir in oats and chocolate chips. (dough will be slightly sticky)
- Using a 1 tablespoon cookie scoop, drop dough onto baking sheets.
- Bake for 12-15 minutes, until edges are golden-brown. Do not over bake.
- Let sit on baking sheets for 2 -3 min. before removing to cool.
I normally use 1/3 cup semi-sweet and 1/3 cup dark chocolate chips but sometimes substitute 2/3 cup mini M&Ms or Reese’s Pieces. If you don’t like chocolate (seriously???) use any combination of raisins, cranberries, walnuts, pecans or coconut.
Mini Reese’s Pieces ~ Perfect for Halloween!
What isn’t eaten immediately, can be stored in a resealable container on the counter for 1 -2 days or in the freezer for up to a month. Generally they disappear pretty quick…