Pumpkin Oat Muffins Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Unbleached Flour, Sifted
2 tsp: Baking Powder,
1 tsp: Pumpkin Pie Spice,
1/4 tsp: Baking Soda,
1/2 tsp: Salt,
3/4 cup: Canned, Mashed, Pumpkin
1/2 cup: Brown Sugar, Packed
1 each: Large Egg, Slightly Beaten
1/4 cup: Milk,
1/4 cup: Vegetable Oil,
1 cup: Quick-cooking Oats,
1/2 cup: Raisins,
Crumb Topping,
Directions:
Sift together flour, baking powder, pumpkin pie spice, baking soda and
salt; set aside. Combint pumpkin, brown sugar, egg, milk, oil, oats
and raisins in bowl; blend well. Add dry ingredients all at once,
stirring just enough to moisten. Spoon batter into grease 3-inch
muffin-pan cups, filling 2/3rds full. Sprinkle with crumb topping.
Bake in 400 degree F. oven 18 to 20 minutes or until golden brown.
Serve hot with homemade jelly or jam. CRUMB TOPPING: Combine 1/2 c
brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice
and 2 T butter or regular margarine in bowl. Mix until crumbly.
Source from luhu.jp
salt; set aside. Combint pumpkin, brown sugar, egg, milk, oil, oats
and raisins in bowl; blend well. Add dry ingredients all at once,
stirring just enough to moisten. Spoon batter into grease 3-inch
muffin-pan cups, filling 2/3rds full. Sprinkle with crumb topping.
Bake in 400 degree F. oven 18 to 20 minutes or until golden brown.
Serve hot with homemade jelly or jam. CRUMB TOPPING: Combine 1/2 c
brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice
and 2 T butter or regular margarine in bowl. Mix until crumbly.
Source from luhu.jp