Monday, November 3, 2008

Pumpkin Oat Muffins

Pumpkin Oat Muffins
12 servings

1 cup flour
1/2 cup 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 oil
1 cup oats
for topping
1/3 cup brown sugar
1 tablespoon flour
1 tablespoon oats
1 tablespoon butter

Combine flour, brown sugar, baking powder, pie spice, salt, and baking soda. Combine egg, pumpkin, milk and oil. Add to dry ingredients and stir just until moistened. Stir in oats. Fill greased or paper lined muffin cups two-thirds full. Combine brown sugar, flour and oats, cut in butter. Sprinkle over muffins. Bake at 375 for 15-20 minutes. Enjoy!


Heather said...

these sound great! thank you for sharing the recipe!!

Anonymous said...

Oh my, those sound delicious!! I must try these this week!! TFS!

Anonymous said...

Thanks for the recipe! They look delicious. I'm adding them to my recipe book.
~Canadian in the Country~

Anonymous said...

What do you do with the rest of the canned pumpkin?

Jennifer said...

I gotta try these, thanks!

Anonymous said...

I am just trying to figure these out. I looked for an email address for you and couldn't find a way to contact you directly so I am hoping you see this and can respond. 1st, the recipe is awesome and your site is amazing, thanks for sharing with all of us. The ingredients (the way you posted recipe) for the topping don't match the actual ingredients. Could you read through topping ingredients and topping instructions and note the discrepancy and let me know the outcome?? My topping was very moist (I think that was because I used Country Crock-watery-instead of real butter) but I still wanted you to check!! Thanks! love your blog

Mrs. H. said...

So sorry about this! Thank you for letting me know.

The topping ingredients are as listed in the ingredients - brown sugar, flour, oats, and butter. The pie spice is only for the muffin batter. I have corrected the typo.

The moistness probably is the country crock. If you cut real butter into the other three ingredients, the topping will have a crumbly texture.

Thank you again for pointing this out to me! And, I'm glad you enjoy my blog. :-)