Pumpkin Oat Muffins
I baked these muffins and found them tasty and of course nutritional.
Yield
12 servingsPrep
20 minCook
20 minReady
40 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
unbleached all-purpose flour
sifted |
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
pumpkin pie spice
|
|
| ¼ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
canned pumpkin purée
|
|
| ½ | cup |
brown sugar
packed |
*
|
| 1 | large |
eggs
slightly beaten |
|
| ¼ | cup |
milk
|
|
| ¼ | cup |
vegetable oil
|
|
| 1 | cup |
oats, quick cooking
|
|
| ½ | cup |
raisins, seedless
|
|
| 1 | x |
crumb crust
(see below) |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
unbleached all-purpose flour
sifted |
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
pumpkin pie spice
|
|
| 1.3 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
canned pumpkin purée
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 1 | large |
eggs
slightly beaten |
|
| 59 | ml |
milk
|
|
| 59 | ml |
vegetable oil
|
|
| 237 | ml |
oats, quick cooking
|
|
| 118 | ml |
raisins, seedless
|
|
| 1 | 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.
