Pumpkin Oat Muffins Recipe
- 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
- 1/3 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 3/4 teaspoon pumpkin pie spice
- 1 tablespoon cold butter
- 1. 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.
- 2. 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.
- 3. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
1 each: 204 calories, 7g fat (2g saturated fat), 21mg cholesterol, 214mg sodium, 34g carbohydrate (19g sugars, 2g fiber), 3g protein.
Reviews for Pumpkin Oat Muffins
"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 :)"
"I used half cup of oats. A wonderful recipe."
"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."
"So very good. I changed the raisins to currants an added nuts. Perfect with coffee for breakfast."
"These Pumpkin Oat Muffins are my family and my daughters friends favorite. It took me several Pumpkin Muffins to find the perfect one. I make these all year round. I can't keep them on the plate!"
"I made this without raisins and it was great!"
"Instead of the oil I used unsweetened applesauce. It made the muffins a little healthier."
"I was looking for something without so much flour... and these are a great choice. Not too sweet (I'm not a "sweet muffin" fan) but also not at all bland. I'm not a fan of raisins so I put in choc chips for my son... he can't eat enough of 'em! I would highly recommend doubling it... made 19 good muffins."
"Very yummy...but the dozen muffins this recipe supposedly makes came out pretty small. I agree with an early reviewer who suggested doubling it to make 18. I used whole wheat flour and Splenda Brown Sugar Blend to make the recipe even healthier.~ Theresa"
"I make a lot of muffins and this one is really only ok. It's not too sweet and does not have the best texture. They were fine, just not great. I could tell my family thought the same thing and when I put them out for breakfast (we ate them as part of dinner last night), they said "These again? Oh.""
"I made these muffins exactly like the recipe. they were so easy and Delicious my family loved it. I will surely make again."
"I think they came out horrible tasting."
"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! :)"
"These are so good. I love the crunchy topping."
"Family did not really care for. Not enough pumpkin flavor and the seasoning on top was too strong..IDK"
"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!"
"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!"
"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!"
"Pretty Good recipe! I substituted the flour for half whole wheat pastry flour and half regular AP flour."
"Very yummy! Good to start the season off with!"
"This recipe is wonderful. I was craving a simple fall breakfast recipe, and this one did not disappoint! I am definitely going to be making these for many holidays to come."
"This recipe is going to replace a spiced pumpkin muffin recipe that I've been using for years! Simply delicious!"
"These are wonderful. I made them yesterday and they were as good as muffins from an expensive bakery!"
"I live in the Netherlands where we can not buy canned pumpkin so I always microwave whole small pumpkins and scoop out the flesh. It works great and gives wonderful color and aroma. Makes me think of home. The muffins turned out just like the photo.Linda Balde"
"This recipe is a keeper!! I made them the day I got my Simple and Delicious magazine. My husband and I love them!!Maxine"
"Everyone loved this recipe! Instead of raisins I used Craisens which added little hints of tartness. Next time I need to double the recipe and maybe toss a few pecans in the topping."
"oh my goodness this recipe is great...could have used more pumpkin flavor but really good."
"LOVED this muffin recipe! I made it without the raisins, and they turned out terrific. Will definately make again.:)"