Pumpkin Oat Muffins

• Total Time: 20 mins
• Prep Time: 0 mins
• Cook Time: 0 mins

Ingredients:

Servings: 12

• 1 cup unbleached flour , Sifted
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup pumpkin , Canned, Mashed
• ½ cup brown sugar , Packed
• 1 large egg , Slightly Beaten
• ¼ cup milk
• ¼ cup vegetable oil
• 1 cup quick-cooking oat
• ½ cup raisins
• crumb topping

Directions:

1. Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside.
2. Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well.
3. Add dry ingredients all at once, stirring just enough to moisten.
4. Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full.
5. Sprinkle with crumb topping.
6. Bake in 400 degree F. oven 18 to 20 minutes or until golden brown.
7. Serve hot with homemade jelly or jam.
8. CRUMB TOPPING:
9. Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl.
10. Mix until crumbly.

Reviews

[Dib's]

Very tasty. I made a batch for breakfast tomorrow morning and now I will have to make more as the girls and their friends gobbled them up. I didnt get that astringent taste you can sometimes get with pumpkin/spices and the topping really took this up a notch.

[The Chocolate Chef]

These were tasty and fairly healthy. I used half whole wheat flour and half white. They were plenty sweet for me. I halved the crumble topping and it was enough for us, but if you like lots of crumbles, use the full amount. I think I'll be making these again. My two-year-old likes them, too.

[Chef #784117]

Very good and healthy. Not sweet enough for me so I just drizzled maple syrup on top of it.