Prep 15 mins
Cook 20 mins
A deliciously moist and healthful muffin. Perfect on a crisp fall morning, when you find yourself craving that seasonal pumpkin flavour. I got this recipe from a friend, who, I believe, got it from a magazine. If you dislike the taste of whole wheat flour, feel free to use all white, which is what the original called for.
- 3⁄4 cup white flour
- 3⁄4 cup whole wheat flour
- 1 cup quick-cooking oats
- 3⁄4 cup brown sugar
- 1⁄2 cup raisins
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon allspice
- 1 cup canned pumpkin
- 3⁄4 cup skim milk
- 1⁄3 cup canola oil
- 1 egg, lightly beaten
- Combine the dry ingredients in a large bowl (including raisins).
- Combine the wet ingredients in a separate bowl.
- Add the wet ingredients to the dry ingredients.
- Spray a muffin pan with non-stick spray and distribute batter evenly.
- Bake at 400 for about 20 minutes.
Great muffins. I did however use pumpkin pie spice rather than the individual spices. I really couldn't tell there was oatmeal in these. They still came out light with a slightly delicate texture. Very nice. I too, omited the raisins and added some mini chocolate chips instead. Yummy! Thank's!
This is a good muffin. The spices tend to cover the pumpkin taste but I like the spices so that was OK, I would cut back on them next time. I found the texture to be a little chewy, but that might be from the oats. I used all whole wheat pastry flour and skipped the raisins because of picky eaters in my family.