Pumpkin oat muffins are a type of quick bread made with oats, flour, pumpkin puree, and spices. They are typically moist and dense, with a slightly chewy texture. These muffins can be made ahead of time and frozen for later.
Sift together flour, baking powder, pumpkin pie spice, baking soda andsalt; set aside.
Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl;blend well.
Add dry ingredients all at once, stirring just enough tomoisten.
Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rdsfull.
Sprinkle with crumb topping.
Bake in 400 degree F.
oven 18 to 20 minutes or until golden brown.
Servehot with homemade jelly or jam.
CRUMB TOPPING:Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkinpie spice and 2 T butter or regular margarine in bowl.
Mix until crumbly.
Ingredients
Directions
Sift together flour, baking powder, pumpkin pie spice, baking soda andsalt; set aside.
Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl;blend well.
Add dry ingredients all at once, stirring just enough tomoisten.
Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rdsfull.
Sprinkle with crumb topping.
Bake in 400 degree F.
oven 18 to 20 minutes or until golden brown.
Servehot with homemade jelly or jam.
CRUMB TOPPING:Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkinpie spice and 2 T butter or regular margarine in bowl.
Mix until crumbly.
