Pumpkin Oat Muffins

Name: Pumpkin Oat Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 dozen.
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 large egg, lightly beaten; 3/4 cup canned pumpkin; 1/4 cup whole 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

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. &mdashCarol Hale, Sarver, Pennsylvania

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 large egg, lightly beaten
3/4 cup canned pumpkin
1/4 cup whole 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.

Nutrition Facts

1 muffin: 204 calories, 7g fat (2g saturated fat), 21mg cholesterol, 214mg sodium, 34g carbohydrate (19g sugars, 2g fiber), 3g protein.

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

Reviews

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Average Rating:

Susan

Jun 13, 2018

I would like to know if I could use fresh pumpkin in this recipe? I will make these and then make them using the idea from Rebecca.
knollbrookcook

Feb 2, 2018

These muffins turned out well A good basic muffin and easy to put together.
Rebecca

Jan 27, 2018

I read the comments from others that have made these muffins. The general consensus was that they were a not dry so I used the whole can of pumpkin. I also used coconut oil instead if regular canola oil. And because of tbe little bit of baking soda that is in the recipe I added a about 1/2 tsp apple cider vinegar. I hope this helps them come out moist and fluffy as well as freezable for later use. Ill add a comment once we get them out of the oven and dig in.I omitted the topping
Amy Kay

Nov 9, 2017

I did not like the flavor and my family did not like it either. Not sure what was off about these, they did seem a bit dense.
Sunshinebakerpa

Jan 21, 2017

I was not impressed with these. My family prefers the pumpkin-apple streusel muffins. They have more flavour and are very moist.
chrissellscandles

Oct 20, 2016

These are really good and moist. The topping is great, too. I made them in the larger muffin tins to get six big ones.
CarebearNJ

Oct 10, 2016

A bit dense on day 2, but that happens to lots of muffins. Really good flavor and definitely hit that seasonal craving :)
airuscopeland

Oct 7, 2016

I used half cup of oats. A wonderful recipe.
yuehching

Nov 29, 2014

Glad I doubled the recipe. Everyone enjoyed these moist, tender and delicious muffins. They are great for breakfast or snack. Definitely I will make this again soon for family gathering.
MaireMc

Sep 30, 2014

So very good. I changed the raisins to currants an added nuts. Perfect with coffee for breakfast.