Harvesttimepumpkinoatmealmuffins Recipes

OCTOBER OATMEAL PUMPKIN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 6 muffin cups with cooking spray.
• Whisk all-purpose flour, whole wheat flour, sugar, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Stir pumpkin puree, milk, eggs, and maple syrup into the dry ingredients until batter is smooth; fold oats into batter. Scoop batter into prepared muffin cups, filling them to the top.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 30 minutes; set aside to cool 5 to 10 minutes before serving.

PUMPKIN OAT MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, combine the first 6 ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. Stir in oats and raisins. , Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the brown sugar, flour and pie spice; cut in butter until crumbly. Sprinkle 1 rounded teaspoon over each muffin. Bake at 375° for 15-20 minutes or until a toothpick comes out clean., Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

HARVEST TIME PUMPKIN & OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees and line a 12-cup muffin tin with paper cases.
• Combine dry ingredients in a large bowl.
• In another, medium bowl, combine the pumpkin, milk, oil and egg, blending well.
• Stir pumpkin mixture into dry ingredients until the dry ingredients are just moist.
• Fill muffin cases evenly and bake for 22-25 minutes.