MOIST PUMPKIN OATMEAL MUFFINS
Another favorite muffin recipe at our house. This recipe makes two dozen regular size muffins or 4 dozen mini or "gem" sized muffins. They keep great in the freezer and are perfect for a nutritious, delicious snack or breakfast carb choice. You could add chopped nuts and/or raisins or chopped dates, but my bunch likes them "plain". When you bake them, your house will smell so good!
Provided by Knitting Granny
Categories Quick Breads
Time 33m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Into a large bowl measure and mix the oats, pumpkin purree, brown sugar, oil, buttermilk, eggs and water. Let this mixture sit while you measure the dry ingredients.
- Into a medium bowl measure the flour, spices, baking powder and salt. Mix together with a wire whisk.
- Pour dry ingredients into the pumpkin mixtue and stir together just until dry ingredients are moistened.
- Spray muffin cups with spray realease.
- Fill muffin cups a little more than half full.
- Bake regular sized muffins for 18 - 20 minutes, smaller muffins for 15 - 16 minutes.
- Let muffins sit in pans for 3 or 4 minutes then gently turn out onto baking rack to cool completely.
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Moorat Tv
[email protected]I made these muffins with gluten-free flour and they turned out great. They're a delicious and healthy treat that everyone can enjoy.
Lazarus Ochiwu
[email protected]These muffins are a great way to use up leftover pumpkin puree. They're also a healthy and filling snack.
Shakil Shak
[email protected]I followed the recipe exactly and my muffins turned out perfectly. They're light and fluffy, with a delicious pumpkin flavor.
Monirul Islam monir Monirul Islam monir
[email protected]I'm not sure what I did wrong, but my muffins turned out dry and crumbly.
Adhora Adhora
[email protected]These muffins are so moist and flavorful. I love the addition of the spices.
Irfan Qasim
[email protected]I love the combination of pumpkin and oatmeal in these muffins. They're a delicious and satisfying snack.
Patricia Turner
[email protected]These muffins are a great fall treat. They're perfect for a cold morning or a cozy afternoon snack.
SF FARUK
[email protected]I made these muffins with gluten-free flour and they turned out great. They're a delicious and healthy treat that everyone can enjoy.
Dallas Janet
[email protected]These muffins are a great way to use up leftover pumpkin puree. They're also a healthy and filling snack.
Puskar Yakkha
[email protected]I followed the recipe exactly and the muffins turned out perfectly. They're light and fluffy, with a delicious pumpkin flavor.
Lena Lee
[email protected]I'm not a big fan of pumpkin, but these muffins were surprisingly good. They're moist and flavorful, and the oatmeal adds a nice texture.
Leo Bam
[email protected]These muffins are so easy to make and they taste delicious. I love that they're not too sweet.
John Jones
[email protected]I made these muffins for a potluck and they were a huge success. Everyone loved them!
Jordan McClain
[email protected]These muffins were a hit with my family! They're moist, flavorful, and have a perfect texture. I'll definitely be making them again.