Pumpkin Oat Muffins

Pumpkin Oat Muffins

  • Prep Time: 0 mins
  • Total Time: 20 mins
  • Servings: 12

    • Ingredients

  • 1cupunbleached flour, Sifted
  • 2teaspoonsbaking powder
  • 1teaspoonpumpkin pie spice
  • 1/4 teaspoonbaking soda
  • 1/2 teaspoonsalt
  • 3/4 cuppumpkin, Canned, Mashed
  • 1/2 cupbrown sugar, Packed
  • 1largeegg, Slightly Beaten
  • 1/4 cupmilk
  • 1/4 cupvegetable oil
  • 1cupquick-cooking oats
  • 1/2 cupraisins
  • crumb topping

    • 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 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl.
  • Mix until crumbly.

    • Reviews

  • “Very tasty.I made a batch for breakfast tomorrow morning and now I will have to make more as the girls and their friends gobbled them up.I didnt get that astringent taste you can sometimes get with pumpkin/spices and the topping really took this up a notch.”

  • “These were tasty and fairly healthy. I used half whole wheat flour and half white. They were plenty sweet for me. I halved the crumble topping and it was enough for us, but if you like lots of crumbles, use the full amount. I think I’ll be making these again. My two-year-old likes them, too.”

  • “Very good and healthy. Not sweet enough for me so I just drizzled maple syrup on top of it.”

  • “I made these as the recipe directed. They taste great, but they have more the texture of a coffee cake than a muffin (not that that’s a bad thing). One thing of note though: This recipe makes FAR, FAR TOO MUCH CRUMB TOPPING! Do not do as I did and put all of it on top of the muffins. I ended up with melted brown sugar all over my muffin tin. Fortunately, it didn’t spill over into the oven. For the crumb topping, I’d dial all the ingredients back by half, and perhaps increase the flour to brown sugar ratio.”

  • “These were made with a mixture of pureed pumpkin and cooked carrots.The brown sugar was Splenda brown sugar blend and the oil was reduced to 2 tablespoons by adding in finely chopped apple.These are moist and flavorful.Something I will make again.”

  • “Taste great, I used 1/4c plain yogurt instead of oil, and cranberries instead of raisins.”

  • “These were awesome! I used a cup of pumpkin and no raisins. I decreased the cooking time to 16 minutes because my oven cooks hot. I must say they are some of the best muffins I have ever made.”

  • “Very very yummy!A fabulous idea for that left over pumpkin!”

  • “Great muffins! Very moist with just the right amount of sugar and spice. The crumb topping makes them extra special!”

  • “Great muffins, I made used the smaller muffin tins so they were bite-sized, great for a coffee break or quick snack.Instead of quick oats, I used homemade granola.Turned out great, perfect way to use left over pumpkin!”

  • “This is by far our favorite muffin recipe. My toddler gobbles these up!”

  • “This is a great recipe.In place of the raisins, I used chopped walnuts, or pecans could be used.I replaced the brown sugar with honey and the milk for buttermilk.”

  • “I was looking for a recipe that used both Oats and Pumkin this fit the bill.I used Steelcut oats and added prunes that I diced (did not have raisens) My pumpkin was puree i had canned in October and was already spiced so I skiped the spice.They are definitly heavier muffins but I like them that way. i am taking them to a friends for breakfast and will serve them with homemade applebutter.”

  • “yummy! i made with whole wheat flour and substituted cranberries for the raisins. they turned out beautifully.”

  • “I’m giving this recipe a 5 star rating for the taste! Absolutely fabulous. Just what I was looking for! I did make a few adjustments, however. 1) I did not have pumpkin pie spice, so I used 1\2 tsp. cinnamon, 1\4 tsp. ground cloves, and 1\4 tsp. nutmeg for the muffins. For the topping, I just used cinnamon in place of the pumpkin pie spice. This seemed to work really well, and the muffins were delicious! 2) I did not have an egg at the moment, so I used 2 tablespoons plain yogurt. That might not work in all recipes, but it seemed OK for this one. 🙂 3) I soaked the raisins in water before adding them to the batter, because that makes them more plump. After all those alterations, the muffins were still great! I do have one small complaint: there was too much crumb topping. It overflowed and melted on my muffin pan in the oven. Next time I will use 1\4 or 1\3 cup brown sugar for the topping instead of the full 1\2 cup. Fantastic recipe!”

  • “This recipe is very tastey and my family seems to really like them, however they are not as “pumpkin-y” as I would have liked. Also a helpful note – these muffins don’t rise very well. So if you like a taller muffin it may be better to distribute the batter amongst 9 cups instead of 12.”

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