Pumpkin Oatmeal Muffin

I can't really remember why we started hoarding canned pumpkin...it really only comes out once a year and apparently we were craving "pumpkin" something earlier so this last Thanksgiving we ended up buying a can of pumpkin every time we went to the store. 

Now, we have five or six cans of canned pumpkin. Haha. Well, that's just fine because that means I'm able to make these:

Pumpkin Oatmeal Muffins. Mmm

1 1/2 Cups flour, 1 T baking powder, 1/2 tsp baking soda,
1 tsp cinnamon, 1/2 tsp nutmeg and 1/4 tsp cloves
1 cup dry oatmeal (quick oats or instant - I used maple/brown sugar instant)
1 cup packed brown sugar, 1 cup raisins and 1 cup chopped fine pecans
(In separate bowl) 1 large egg, 1/3 c vegetable oil, 3/4 cup milk and 1 cup canned pumpkin
Add wet ingredients into the dry and mix until moist

Spoon into paper lined muffin tins (1/2 way) and bake in
(preheated) 400 degree oven for 20 minutes (or until done)
So yummy. The oatmeal adds a nice density and the nuts contrast the plumped raisins.


  1. I made my first ever pumpkin cupcakes earlier in the year as part of my self-challenge to make a new cupcake every month. We eat roasted and steamed pumpkin here in Australia but it's not generally used in desserts (and not available canned), but I must say I'm converted! These ones look great because I also love raisins and oatmeal :)


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