Moist Pumpkin Oatmeal Muffins |
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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 12 |
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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! Ingredients:
1 cup dry rolled oats (the regular kind, not the quick-cooking kind) |
1 (14 ounce) can pumpkin puree |
1 cup brown sugar |
1/4 cup canola oil |
3/4 cup low-fat buttermilk |
1/2 cup water |
4 eggs |
2 cups whole wheat flour |
2 3/4 teaspoons pumpkin pie spice or 2 teaspoons ground cinnamon |
1/4 teaspoon ground cloves |
1/2 teaspoon ground ginger |
1/4 teaspoon freshly grated nutmeg or 1/2 teaspoon dried nutmeg, powder |
4 teaspoons baking powder |
1 teaspoon kosher salt or 1/2 teaspoon table salt |
Directions:
1. Preheat oven to 350 degrees F.
2. 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.
3. Into a medium bowl measure the flour, spices, baking powder and salt. Mix together with a wire whisk.
4. Pour dry ingredients into the pumpkin mixtue and stir together just until dry ingredients are moistened.
5. Spray muffin cups with spray realease.
6. Fill muffin cups a little more than half full.
7. Bake regular sized muffins for 18 - 20 minutes, smaller muffins for 15 - 16 minutes.
8. Let muffins sit in pans for 3 or 4 minutes then gently turn out onto baking rack to cool completely.
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