Porridge is an Irish term for oatmeal (rolled oats) and the unique flavor of Irish oats lends itself baked goods.
Oatmeal is a fave of mine, it’s so comforting and warm especially in the winter. Kilbeggan Irish Porridge touts itself as the “creamiest-ever porridge” and it’s truly delicious.
Since it’s the holiday season, I knew these oats would be great as an ingredient in a sweet pumpkin spice muffin!
1-1/2 cups all-purpose flour
1/2 cup rolled oats
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch of salt
3/4 cup brown sugar
1 cup canned pumpkin
1/2 teaspoon vanilla
2 tablespoons butter, softened almost melted
1/4 cup rolled oats
2 tablespoons all-purpose flour
2 Tablespoons brown sugar
1/4 teaspoon cinnamon
Preheat the oven to 350 degrees and prep a cupcake pan with liners.
In a bowl whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, salt and brown sugar.
In a separate bowl combine the oil, eggs, pumpkin and vanilla.
Combine the wet ingredients into the dry and then spoon into the prepped pan. You will get 12 muffins.
Instead of a streusel I made more of a paste and add it onto the tops of the muffins. In a small bowl stir together the melted butter, oats, flour, brown sugar and cinnamon. Place a spoonful on top of each muffin batter.
Bake for 20 minutes and let cool on a wire rack.
*full disclosure: The Irish Food Board provided me with Kilbeggan Irish Porridge. The opinions of this blog post are my own.