Pumpkin Oat Muffins

Enjoy the flavors of pumpkin-pie in these easy-to-eat muffins. You'll soon find it isn't considered Thanksgiving or Christmas until these are on the table!

Yield

12 servings

Muffin Ingredients

1 cup all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg, lightly beaten
3/4 cup canned pumpkin
1/4 cup milk
1/4 cup canola oil
1 cup old-fashioned oats
1/2 cup raisins

Topping Ingredients

1/3 cup packed brown sugar
1 tablespoon all-purpose flour
3/4 teaspoon pumpkin pie spice
1 tablespoon cold butter

Directions

Preheat oven to 375°F (191°C). Prepare a muffin pan by placing baking cups in the cavities or by coating the cavities with Pan Release, cooking spray, or baking spray with flour.

In a large bowl, combine the first six ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. Stir in oats and raisins. Fill greased or paper-lined muffin cups two-thirds full.

In a small bowl, combine the brown sugar, flour and pie spice; cut in butter until crumbly. Sprinkle 1 rounded teaspoonful over each muffin.

Bake for 15 to 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire cooling rack. Serve warm.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 20 minutes

Nutritional Information

Amount per serving: Calories 204, Fat 7 g (Saturated Fat 2 g), Cholesterol 21 mg, Sodium 214 mg, Carbohydrate 34 g, Fiber 2 g, Protein 3 g.

Recipe Courtesy Of

Mrs. Carol Hale, Sarver, Pennsylvania

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