Pumpkin Oat Muffins
Total TimePrep: 15 min. Bake: 15 min.
I forgot to put the topping on these so we made sure to spread on a little butter before eating. They are delicious even without the topping or the raisins since i’m Not fond of them.
Really enjoy these! My husband doesn't like my regular pumpkin bread because it's too oily. These are perfect! I substitute 1/2 cup of wheat or almond flour for the white flour, add a half cup of chopped nuts and use extra cinnamon instead of the pumpkin pie spice. I also skip the topping.
Delicious! I added some additional oatmeal to the topping but otherwise used the recipe as is. I will definitely add this recipe to the keepers list.
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.
These muffins turned out well A good basic muffin and easy to put together.
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
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.
I was not impressed with these. My family prefers the pumpkin-apple streusel muffins. They have more flavour and are very moist.
These are really good and moist. The topping is great, too. I made them in the larger muffin tins to get six big ones.
A bit dense on day 2, but that happens to lots of muffins. Really good flavor and definitely hit that seasonal craving :)