I know it’s fall, and everyone is obsessing over pumpkin flavoured everything, but in our house we never really retire pumpkin! I am baking pumpkin muffins, pie and waffles on a regular basis! I may not be the best cook, but I have mastered many things in baking! 
The base of my recipe can be found here, but I made some modifications. 

Notably, the changes I have made are: 

– Instead of ‘Pumpkin Spice’ (which I refuse to buy) I used a combination of Cinnamon, Cloves, Nutmeg and Ginger (about a Teaspoon each) 

– Using the full amount of Whole Wheat Flour, instead of splitting between whole wheat and all-purpose flour 

– Buttermilk instead of 2% (sometimes with water if I am out of buttermilk) 

I use my KitchenAid Mixer on the Stir Function, mostly because I’m obsessed with it and a lot of recipes don’t require a mixer, so I get it to do my stirring for me. 

Check the link for the directions.

Preheat oven to 350C. Add all ingredients except for the oats, they will be added last. Grease a muffins pan with your desired oil. Fill muffin pan 3/4 full and bake until fork or toothpick comes out clean. 

This recipe is easily doubled, and freezes well! I made 3 batches and froze them in smaller batches before my baby was born! 

Enjoy! 

Until next time, 

Amanda, xo.