Pumpkin Oat Muffins
photo by carolinajewel
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 1 cup unbleached flour, Sifted
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3⁄4 cup pumpkin, Canned, Mashed
- 1⁄2 cup brown sugar, Packed
- 1 large egg, Slightly Beaten
- 1⁄4 cup milk
- 1⁄4 cup vegetable oil
- 1 cup quick-cooking oats
- 1⁄2 cup raisins
- crumb topping
directions
- Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside.
- Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well.
- Add dry ingredients all at once, stirring just enough to moisten.
- Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full.
- Sprinkle with crumb topping.
- Bake in 400 degree F. oven 18 to 20 minutes or until golden brown.
- Serve hot with homemade jelly or jam.
-
CRUMB TOPPING:
- 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.
- Mix until crumbly.
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Reviews
-
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. -
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. -
Very good and healthy. Not sweet enough for me so I just drizzled maple syrup on top of it. -
I made these as the recipe directed. They taste great, but they have more the texture of a coffee cake than a muffin (not that that's a bad thing). One thing of note though: This recipe makes FAR, FAR TOO MUCH CRUMB TOPPING! Do not do as I did and put all of it on top of the muffins. I ended up with melted brown sugar all over my muffin tin. Fortunately, it didn't spill over into the oven. For the crumb topping, I'd dial all the ingredients back by half, and perhaps increase the flour to brown sugar ratio. -
These were made with a mixture of pureed pumpkin and cooked carrots. The brown sugar was Splenda brown sugar blend and the oil was reduced to 2 tablespoons by adding in finely chopped apple. These are moist and flavorful. Something I will make again.
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Tweaks
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Taste great, I used 1/4c plain yogurt instead of oil, and cranberries instead of raisins. -
This is a great recipe. In place of the raisins, I used chopped walnuts, or pecans could be used. I replaced the brown sugar with honey and the milk for buttermilk.
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yummy! i made with whole wheat flour and substituted cranberries for the raisins. they turned out beautifully. -
I'm giving this recipe a 5 star rating for the taste! Absolutely fabulous. Just what I was looking for! I did make a few adjustments, however. 1) I did not have pumpkin pie spice, so I used 1\2 tsp. cinnamon, 1\4 tsp. ground cloves, and 1\4 tsp. nutmeg for the muffins. For the topping, I just used cinnamon in place of the pumpkin pie spice. This seemed to work really well, and the muffins were delicious! 2) I did not have an egg at the moment, so I used 2 tablespoons plain yogurt. That might not work in all recipes, but it seemed OK for this one. :) 3) I soaked the raisins in water before adding them to the batter, because that makes them more plump. After all those alterations, the muffins were still great! I do have one small complaint: there was too much crumb topping. It overflowed and melted on my muffin pan in the oven. Next time I will use 1\4 or 1\3 cup brown sugar for the topping instead of the full 1\2 cup. Fantastic recipe!
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois
