Whole Grain Pumpkin Spice Muffins
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.
- Ready In:
- 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.
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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! :)
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.
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!