Moist Pumpkin Oatmeal Muffins

Knitting Granny's Note:

Another favorite muffin recipe at our house. This recipe makes two dozen regular size muffins or 4 dozen mini or "gem" sized muffins. They keep great in the freezer and are perfect for a nutritious, delicious snack or breakfast carb choice. You could add chopped nuts and/or raisins or chopped dates, but my bunch likes them "plain". When you bake them, your house will smell so good!

• Total Time: 33 mins
• Prep Time: 15 mins
• Cook Time: 18 mins

Ingredients:

Serves: 24

Yield: 24.0 muffins

• 1 cup dry rolled oats (the regular kind, not the quick-cooking kind)
• 1 (14 ounce) can pumpkin puree
• 1 cup brown sugar
• 1/4 cup canola oil
• 3/4 cup low-fat buttermilk
• 1/2 cup water
• 4 eggs
• 2 cups whole wheat flour
• 2 3/4 teaspoons pumpkin pie spice or 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg or 1/2 teaspoon dried nutmeg, powder
• 4 teaspoons baking powder
• 1 teaspoon kosher salt or 1/2 teaspoon table salt

Directions:

1. Preheat oven to 350 degrees F.
2. Into a large bowl measure and mix the oats, pumpkin purree, brown sugar, oil, buttermilk, eggs and water. Let this mixture sit while you measure the dry ingredients.
3. Into a medium bowl measure the flour, spices, baking powder and salt. Mix together with a wire whisk.
4. Pour dry ingredients into the pumpkin mixtue and stir together just until dry ingredients are moistened.
5. Spray muffin cups with spray realease.
6. Fill muffin cups a little more than half full.
7. Bake regular sized muffins for 18 - 20 minutes, smaller muffins for 15 - 16 minutes.
8. Let muffins sit in pans for 3 or 4 minutes then gently turn out onto baking rack to cool completely.

Reviews

[TexasKelly]

I thought these were pretty good. I don't really care much for the texture of whole wheat, so I used regular white flour, and made my own sour milk instead of using buttermilk. The muffins are definitely very moist & soft. The pumpkin & spice flavor is really really good. I only thought they could be a little sweeter. I have a horrible sweet tooth I guess and am used to my muffins being a little more on the sweeter side. I may try again adding some raisins instead of adding more sugar, but all in all it is a good recipe.

[mersaydees]

Great muffins, made as directed, the larger sized ones. Served with butter and honey, just the way DH likes them. My co-workers tomorrow will not be so lucky as I'm serving as is, sans butter and honey -- still good! And they will go great with morning coffee or tea! Thanks, Knitting Granny! Made for Best of 2011 Cookbook tag game as recommended by Charlotte J.

[Charlotte J]

Editing to add stars: First reviewed on January 02, 2011....These were made to serve after church in the morning. Very easy to make and they had a nice pumpkin flavor, not over powered by spices. I only had 3/4 cup of oatmeal, so I added 1/4 cup of oat bran to make the 1 cup required in the recipe. I made 7 dozen mini muffins and baked them for 15 minutes. Made for the Zaar Chef Alphabet Soup (July '10-Dec '10) game