Moist Pumpkin Oatmeal Muffins
photo by mersaydees
- Ready In:
- 33mins
- Ingredients:
- 14
- Yields:
-
24 muffins
- Serves:
- 24
ingredients
- 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
- Preheat oven to 350 degrees F.
- 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.
- Into a medium bowl measure the flour, spices, baking powder and salt. Mix together with a wire whisk.
- Pour dry ingredients into the pumpkin mixtue and stir together just until dry ingredients are moistened.
- Spray muffin cups with spray realease.
- Fill muffin cups a little more than half full.
- Bake regular sized muffins for 18 - 20 minutes, smaller muffins for 15 - 16 minutes.
- Let muffins sit in pans for 3 or 4 minutes then gently turn out onto baking rack to cool completely.
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Reviews
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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.
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Yum! These were delicious. I used white flour and substituted the buttermilk with ordinary milk which I curdled with a teaspoon of white vinegar. I also used cooked mashed pumpkin instead of canned. The spices were perfect together and the level of sweetness is just right. <br/>The first 12 were made as per the recipe. I'm watching my waistline and these are very low in calories. But then I stirred in sunflower seeds, raisins and coconut and made muffins for my family which they all loved. This recipe is a keeper!
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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.
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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
Tweaks
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Yum! These were delicious. I used white flour and substituted the buttermilk with ordinary milk which I curdled with a teaspoon of white vinegar. I also used cooked mashed pumpkin instead of canned. The spices were perfect together and the level of sweetness is just right. <br/>The first 12 were made as per the recipe. I'm watching my waistline and these are very low in calories. But then I stirred in sunflower seeds, raisins and coconut and made muffins for my family which they all loved. This recipe is a keeper!
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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.
RECIPE SUBMITTED BY
I'm a retired grandma who loves to try new recipes. I also want to preserve some of our family's favorite recipes and some of the recipes I inherited from my Mother and Grandmother so my children will have them. I love to cook (but not everyday if I can help it) so I like to cook things that give us left-overs. Also, my hubby takes lunch to work five days a week, so I try to cook things that will heat-up in the microwave at his work. I love to knit, read, bird-watch, tinker in the garden and I am discovering old movies. I am quite fond of cats, and sometimes they appear in my recipes - but not as ingredients :-).<img img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpgsrc=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket>