Pumpkin Oat Muffins

Name: Pumpkin Oat Muffins
Yield: 12
Cuisine: Fusion
Ingredients: flour, unbleached, all-purpose; baking powder; pumpkin pie spice; baking soda; salt; pumpkin purée (canned); brown sugar; eggs; milk; vegetable oil; oats, quick cooking; raisins, seedless; crumb crust

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

CUP UNBLEACHED ALL-PURPOSE FLOUR
sifted

TEASPOONS BAKING POWDER

TEASPOON PUMPKIN PIE SPICE

TEASPOON BAKING SODA

TEASPOON SALT

CUP CANNED PUMPKIN PURÉE

CUP BROWN SUGAR
packed *

LARGE EGGS
slightly beaten

CUP MILK

CUP VEGETABLE OIL

CUP OATS, QUICK COOKING

CUP RAISINS, SEEDLESS

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.