Pumpkin Oatmeal Muffins

"These prizewinning muffins, created by Best Pumpkin Recipe Contest Winner Victoria Meacham of Albany, Ore. This was published in Quick and Simple Magazine. Makes a nice yummy moist muffin. The recipe says to add 1/2 cup raisins and 1/2 cup of walnuts, but if you want you can reduce the amount and just add 1/4 cup raisins and 1/4 cup walnuts."
 
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photo by jacnjoe photo by jacnjoe
photo by jacnjoe
photo by sisterluck photo by sisterluck
photo by Chef Glaucia photo by Chef Glaucia
photo by Outta Here photo by Outta Here
Ready In:
40mins
Ingredients:
12
Yields:
12 muffins
Serves:
12
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ingredients

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directions

  • Preheat oven to 400ºF.
  • Line a 12-cup muffin tin with paper liners. Combine flour, baking powder, baking soda and pumpkin pie spice in a large bowl; then stir in oats, brown sugar, walnuts, and raisins.
  • In a medium bowl, combine egg, oil, milk and pumpkin, blending well.
  • Stir pumpkin mixture into dry ingredients until just moist. Fill muffin tins with batter and bake for 22 to 25 minutes, until tops spring back when lightly touched.

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Reviews

  1. Delicious muffins! I tried to make them a little healthier by using only 1/2 cup sugar and 1/3 cup fat free vanilla yogurt instead of the oil. I also added an additional 1/2 tsp of cinnamon for added flavour. I would definitely make these muffins again!!
     
  2. These have a great flavor without being overly sweet. The addition of the oatmeal really made the texture great. I don't keep pumpkin pie spice, so used 1/2 teas. cinnamon, 1/2 teas. ginger and 1/4 teas. each of nutmeg and cloves. I skipped the raisins and used 1/2 cup walnuts. Thanks for a keeper!
     
  3. Perfect recipe. No adjustments needed
     
  4. I loved this recipe! I changed it a little because I didn't have some of the items. Instead of walnuts and raisins I made a cream cheese filling and used some of the pumpkin pie spice in it. I will definitely make it again. I posted a picture of my muffins. thanks
     
  5. Tasted great. Not too sweet at all. Did add a handfull of mini chocolate chips otherwise kept everything the same. I love that there's barely any sugar in here and they taste hearty. Feel better about feeding this to my toddler ;)
     
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Tweaks

  1. I used approx. 1/4 less baking powder... so, not a full Tablespoon. (times 2 for my doubled recipe equaled about 1.5 T of baking powder.) Thanks for all the suggestions, everyone!
     
  2. This has been in the recipe box for awhile, wish it had been tried earlier -- recipe is very good, thought it might have too much baking powder, however, it made up perfectly without that aftertaste which is an indiator of this,and rose well. Decided to replace the raisins & walnuts with chocolate covered rasisins, which I did add to the batter at the very end. Very pleased with the result -- light, pretty, moist, with excellent flavor. Will be a regular in our home, especially for the fall seaon!
     
  3. Delicious muffins! I tried to make them a little healthier by using only 1/2 cup sugar and 1/3 cup fat free vanilla yogurt instead of the oil. I also added an additional 1/2 tsp of cinnamon for added flavour. I would definitely make these muffins again!!
     

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