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!”
READY IN:
33mins
SERVES:
24
YIELD:
24 muffins
UNITS:
US

Ingredients Nutrition

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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