These tender muffins have a subtle pumpkin flavor and sugary topping that make them special. Fabulous warm, they make a quick gluten-free breakfast your whole family can love. —Silvana Nardone, New York, New York
If you are watching your diet, you don't have to give up your favorite baked goods; just make them a little lighter. This recipe makes a delicious muffin that you won't even realize what you are missing.—Marcia Lane, Hemet, California
For a wonderful addition to your brunch menu, try these delicious muffins. The applesauce adds another layer of flavor which your guests will be trying to figure out what is that taste.—Katrina Shaner, Stronghurst, Illinois
When we were farming and raising our three children—now all grown—oatmeal was the "main course" for breakfast many mornings. Often, I'd end up with a cup or so of it left over. So I was glad when my sister-in-law, a war bride from England, asked if I'd like to give her recipe for oatmeal muffins a try!
They're so nice to have with a cup of coffee if someone stops in to visit. They freeze well, too, and keep moist...I take them to our church bake sales.
These days, I also have half a dozen grandchildren to make my muffins for.
There's an interesting country story behind this recipe. I've worked at our local Farm Bureau office for 15 years. A friend on our women's committee developed it to give people new ideas for using farm commodities.
I especially like preparing these muffins for my family on a winter night—along with a big pot of chili, they make for a very hearty meal!
My husband and I have a farrow-to-finish hog operation here on the farm where he was born. We also grow several crops. One son farms with us, we have a grown daughter and our other son just graduated from high school.