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Pumpkin Oat Muffins

Pumpkin Oat Muffins
“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
12 ServingsPrep: 15 min. Bake: 20 min.

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
© Taste of Home 2011 Tasteofhome Logo

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Pumpkin Oat Muffins (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2011 Tasteofhome Logo