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Pumpkin Oat Muffins

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Submitted by bethcoa

I baked these muffins and found them tasty and of course nutritional.

YIELD

12 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

1 237
2 1E+1
TEASPOONS ML BAKING POWDER
1 5
TEASPOON ML PUMPKIN PIE SPICE
¼ 1.3
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
¾ 177
½ 118
CUP ML BROWN SUGAR
packed *
1 1
LARGE LARGE EGGS
slightly beaten
¼ 59
CUP ML MILK
¼ 59
CUP ML VEGETABLE OIL
1 237
½ 118
1 1
X X CRUMB CRUST
(see below) *

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 ½ cup brown sugar (packed), 1 tablespoon unbleached flour, ¼ teaspoon pumpkin pie spice and 2 tablespoon butter or regular margarine in bowl.

Mix until crumbly.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 122 40% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 120mg 5%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 5%
Sugars g
Protein 5g
Vitamin A 48% Vitamin C 1%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
 
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