Ingredients
-
1 1/2
-
1
-
1/2
-
1 1/2
-
1
-
3/4
-
1/2
-
1/2
-
1
-
1/3
-
-
-
-
-
Directions
Pumpkin Oatmeal Muffins,These prizewinning muffins, created by Best Pumpkin Recipe Contest Winner Victoria Meacham of Albany, Ore. This was published in Quick and Simple Magazine. Makes a nice yummy moist muffin. The recipe says to add 1/2 cup raisins and 1/2 cup of walnuts, but if you want you can reduce the amount and just add 1/4 cup raisins and 1/4 cup walnuts.,Perfect recipe. No adjustments needed,Super moist and yummy! Thanks so much for the recipe. I doubled the recipe, which ended up being 3 pans of regular muffin size, and half of a mini muffin pan. I also used Trader Joe’s pumpkin pecan oatmeal packets, because I didn’t really enjoy the flavor as a straight up oatmeal–but In the muffins– delicious. I also added cinnamon in addition to the pumpkin pie spice.. maybe 2 tsps of cinnamon…. and added 1.5 cups finely chopped walnuts. (Maybe too many walnuts… oops.) No raisins for my kiddos, but I’m sure they would be delicious as well as shredded carrots. The cooking time was perfect… 22 min. and about 17 for the mini muffins. And although we still have too much Halloween candy around the house, I added a bit of raw sugar as a crunchy topping just before popping them in the oven. I think it helps distract the kids from the little nuts. At least I hope!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 400f. |
|
2
Done
|
Line a 12-Cup Muffin Tin With Paper Liners. Combine Flour, Baking Powder, Baking Soda and Pumpkin Pie Spice in a Large Bowl; Then Stir in Oats, Brown Sugar, Walnuts, and Raisins. |
|
3
Done
|
in a Medium Bowl, Combine Egg, Oil, Milk and Pumpkin, Blending Well. |
|
4
Done
|
Stir Pumpkin Mixture Into Dry Ingredients Until Just Moist. Fill Muffin Tins With Batter and Bake For 22 to 25 Minutes, Until Tops Spring Back When Lightly Touched. |
