Pumpkin Pecan Oat Muffins with Maple Cardamom Butter

I...LOVE...Fall! Cooler days, sweater weather, building a fire at night, cloudy, rainy skies against colorful trees! I think you get the picture. Life's been busy and it's been a while since I've had a free moment to sit down at my desk and share what's been cooking' up in my kitchen. And since pumpkin everything is happening this time of year, I felt compelled to bake off these pumpkin oat muffins. I don't want to start adding on the holiday pounds already so I didn't make them super sweet (feel free to amp up the sweetness for yourself) I also made this maple cardamom spiced butter to accompany the muffins. I hope you enjoy these as much as we did!


1 cup - pumpkin puree
3/4 cup - whole wheat flour
1 cup - all purpose flour
1 teaspoon - baking soda
1/2 teaspoon salt
3/4 cup - rolled oats (not quick cooking) plus more for sprinkling on top
1/2 cup - honey
1 teaspoon - pure vanilla extract
1/4 cup milk (I used whole milk, but you can use whatever you prefer)
1/3 cup - extra-virgin olive oil
2 eggs *room temperature*
1 tbls - pumpkin pie spice *if you don't have pumpkin pie spice you can make your own...1/2 tsp. cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. nutmeg, 1/4 tsp. ground cloves.

1 stick unsalted butter *room temperature
2 tablespoons pure maple syrup
1/2 tablespoon cinnamon
1/4 teaspoon ground cardamom

1. Preheat oven to 375 degrees F. Line muffin pan or grease with butter or cooking spray. 

2. Whisk oil & honey in a large bowl, add eggs one at a time and combine well. Mix in pumpkin puree, milk and vanilla & pumpkin pie spices.

3. In a separate bowl mix flours, salt, baking soda & oats. Add wet ingredients to dry and mix until just combined (over mixing will make them dense) gently fold in 1/2 cup chopped pecans. Fill muffin cups 3/4 full, sprinkle with oats and if you like, turbinado (raw) sugar. Place in the over and bake for 5 minutes, Starting at a high temp and then reducing will make the muffins rise quickly, then reduce temp to 325 and bake for another 15-18 minutes. 

4. While muffins are baking, put butter, spices and maple syrup in a stand mixer and beat on high until well combined

5. When muffins are done, gently remove from tin and place on cooling rack. Serve while still warm with a little butter and enjoy with coffee, tea or a nice cold glass of milk! You can store them in an airtight container for 2-3 days.

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