Pumpkin Oat Muffins Recipe

Pumpkin Oat Muffins RecipePhoto by: Taste of Home Pumpkin Oat Muffins Recipe Rating 4

“It isn't considered Thanksgiving or Christmas in my house until these are on the table!” Enjoy the flavors of pumpkin-pie in easy-to-eat muffin form. Mrs. Carol Hale - Sarver, Pennsylvania

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Pumpkin Oat Muffins Recipe
  • Prep: 15 min. Bake: 20 min.
  • Yield: 12 Servings
15 20 35

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

Directions

  • 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 at 375° for 15-20 minutes or until a toothpick comes out clean.
  • Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Nutritional Facts 1 muffin equals 204 calories, 7 g fat (2 g saturated fat), 21 mg cholesterol, 214 mg sodium, 34 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Pumpkin Oat Muffins in Simple & Delicious November/December 2008, p52

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Reviews for Pumpkin Oat Muffins (20)

Pumpkin Oat Muffins Recipe

Pumpkin Oat Muffins

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Reviewed on Oct. 29, 2011 by jackienrow

I made these muffins exactly like the recipe. they were so easy and Delicious my family loved it. I will surely make again.


Reviewed on Oct. 24, 2011 by cookinfanatic25

This recipe is easy to make and pretty healthy. Will make it again for sure. I really like the struesel topping.


Reviewed on Oct. 20, 2011 by BettySkog

I think they came out horrible tasting.


Reviewed on Oct. 16, 2011 by Abutton

These are nice and pumpkin-y, without being too dense. However, I think they need more pumpkin pie spice--I am going to double it next time. Also, they seem a little bit flat to me. Next time I'll probably make only 8 muffins with this much batter, or I'll double the recipe and make 18 muffins. Overall, though, these are great! :)


Reviewed on Oct. 15, 2011 by kellyannm

These are so good. I love the crunchy topping.


Reviewed on Oct. 01, 2011 by murrell006

Family did not really care for. Not enough pumpkin flavor and the seasoning on top was too strong..IDK


Reviewed on Feb. 08, 2011 by Cookie65

These muffins were excellent! Quick to mix up, moist inside and crunchy on top. Pumpkin is a favorite flavor at our house. I did substitute dried cranberries for the raisins, but raisins would be tasty as well. This recipe is a keeper!


Reviewed on Feb. 07, 2011 by thekingskid

I made these yesterday and they are DELICIOUS!!! My grandkids say this is a Keeper! I will be making these often! Thank you, Carol Hale!


Reviewed on Jan. 22, 2011 by 282778

I made these today to freeze for grab-and-go breakfasts during our busy weekdays. They are really good. I added cinnamon chips to the recipe and doubled the pumpkin pie spice. Yum!


Reviewed on Oct. 26, 2010 by danielleylee

Pretty Good recipe! I substituted the flour for half whole wheat pastry flour and half regular AP flour.

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