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Print this Recipe    Pumpkin Oat

Pumpkin Oat Muffins

1 cup flour, unbleached, sifted
2 teaspoons baking powder
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon mace
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup pumpkin, canned; mashed
1/2 cup brown sugar
1 large egg, slightly beaten
1/4 cup milk
1/4 cup oil
1 cup quick-cooking oats
1/2 cup raisins

Sift together flour, baking powder, spices, baking soda and salt;
set aside. Combine pumpkin, brown sugar, egg, milk, oil, oats and
raisins in a bowl, blend. Add dry ingredients all at once, stirring
just enough to moisten. Spoon batter into greased muffin pan cups,
filling two-thirds full. Bake at 400 degrees F 18 to 20 minutes or
until golden brown.

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4 of 6 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Yum, March 28, 2004 - 11:44 AM
Reviewer: Alyce from Santa Cruz, CA, USA
I made these muffins using whole wheat pastry flour instead of unbleached. They won't rise quite as much, but it makes no difference, as they are still delicious! Everyone in my house, from my husband (who claims to hate pumpkin) to my 1-year-old son, loved these muffins. I made them for my parents, and my mother begged me for the recipe. Whoever conceived these muffins, thanks a bunch! They are both healthy and delicious--a perfect snack food!

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1 of 2 people found the following review helpful:
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pretty good muffins, September 3, 2005 - 09:09 PM
Reviewer: Anonymous from Oklahoma
I found that the muffins were a little dry but very hearty. Maybe if you add a little more pumpkin and a little less oat it would be just right. VERY TASTY!!!

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