Whole Grain Pumpkin Spice Muffins
photo by kindcook
- Ready In:
- 30mins
- Ingredients:
- 15
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 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)
directions
- 1. Mix all ingredients, pour into one 12-cup muffin pan. Bake at 400 degrees for 15-20 minutes or until done.
Reviews
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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!
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Such wonderful muffins for a cool and rainy fall morning! I made my own pureed squash from organic pie pumpkins using recipe #194908, 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!
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I made these tonight but used some suggestions of other commenters. I increased the sugar to 1/2 cup and used organic cane sugar instead of brown. I also changed up the spices a little bit. Instead of what's listed I used 1 tablespoon cinnamon, 1/2 teaspoon cloves and 2 teaspoons pumpkin pie spice. I left the recipe otherwise unchanged and they are delicious! I plan on freezing some for quick snacks later on! :)
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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.
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These are wonderful! I love that they are so healthy, and they turned out so well. I actually did not change much at all - just added a little extra pumpkin (maybe 1/4 C), and did a combo of raisins and mini chocolate chips, no nuts. I had enough batter for 12 regular muffins, and one jumbo one in a custard dish. I sprayed the liners, since there is close to no fat to help keep these from sticking, and they still stuck a bit to the liners. Though that might change after they sit overnight. Will definitely be making these again and again! Thanks!
see 5 more reviews
Tweaks
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Such wonderful muffins for a cool and rainy fall morning! I made my own pureed squash from organic pie pumpkins using recipe #194908, 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!
RECIPE SUBMITTED BY
Jujubegirl
United States
Just a hungry girl in a hungry world. Cooking up trouble and yum. I'm vegetarian, low-carb, and ready to eat. I'm not afraid to get a little crazy in the kitchen.