Prep 10 mins
Cook 20 mins
Mm, we can't get enough of these at our house. It is not a superduper sweet muffin, but a muffin where the flavors of the ingredients come out. And it is just sweet enough to fulfill that certain longing for something sweet. Yet is is pretty low sugar and packed with healthy ingredients. Of course you can omit the raisins or the walnuts, but I think they're perfect as-is. :) My own recipe. I love to tinker with muffin recipes. These have a beautiful crown and a gorgeous color. And of course they make the house smell heavenly when they're baking.
- 1 cup quick-cooking oats
- 1 cup skim milk (can use buttermilk or any other milk you like)
- 1 cup whole wheat flour
- 1⁄2 teaspoon baking powder
- 3⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon clove
- 1⁄4 teaspoon ginger
- 2 eggs
- 1⁄3 cup brown sugar (lightly packed)
- 1 cup canned pumpkin
- 1⁄3 cup raisins
- 1⁄2 cup walnuts (pulsed in the food processor until fine)
- 1. Mix all ingredients, pour into one 12-cup muffin pan. Bake at 400 degrees for 15-20 minutes or until done.
I love that these are so healthy with no white flour or oil! I've made these twice now, the first time your way, and I found it not sweet enough and the clove taste too strong for me. The second time, I increased the cinnamon to 1.5 tsp and the brown sugar to 1/2 cup and that made them 5-stars for me. Thanks for posting an excellent recipe that I will make again and again!
Such wonderful muffins for a cool and rainy fall morning! I made my own pureed squash from organic pie pumpkins using Pureed Squash Butternut, Acorn Any Hard Winter Squash!, and used organic spelt flour in place of the whole wheat. Following the other reviewers recommendations, I doubled the spices, and I used slightly less golden raisins and more pecans (rather than walnuts), which I left broken in half, as opposed to ground. I added a topping that I made up, as you can see from my pics - 2 tbsp chopped pecans, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves, 2 tbsp muscovado sugar (or other course sugar), and 2 tbsp melted butter. I mixed it together and gently dropped it on top; next time I'd leave the butter out, mix the dry ingredients, sprinkle it on top, and then drizzle it on top. It made for a nice, crunchy top and accented the delicious flavours inside. What a lovely muffin, Jujubegirl! I'll be passing this one on to my sister and making it again myself!
I was really hoping these would be full of pumpkin and spice flavor, but they didn't have much taste to me and my family. I omitted the raisins; perhaps with a little more sugar and spice or something it would have been yummier. I liked the texture, and I think this is a great starter recipe, but on it's own it just didn't meet my high hopes from the reviews.