For last week, I gave a slightly different muffin a try – these pumpkin spiced baked oatmeal cups. I really wanted to include white chocolate chips, because the photo looked so yummy, but I couldn’t justify the purchase when I already had regular chocolate chips on hand. Sigh.
I was a little concerned how these would do in my silicone mini muffin liners – given that baked oatmeal is a little different than regular flour-based muffins – but the recipe did say that you could use silicone liners, so I went for it. And they turned fine and were able to slip out of the liners once they cooled. I did end up baking them for the full-size muffin time, however.
The kids gobbled them down per the usual at breakfast, but these were the first muffins that they didn’t ask for every day. They had them on Tuesday, but then Luke declared them “too chewy” and didn’t care for anymore. And I get what he means – they have the baked oatmeal texture. The pumpkin spice is yummy and not overwhelming, so I enjoyed them. If I make them again, I’ll go full size so they can be consumed quicker – they are definitely yummiest fresh. And maybe I’ll spring for the white chocolate chips.