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“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
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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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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