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Wednesday, December 11, 2013

Pumpkin Oatmeal Muffins


I am out of sandwich bread for school lunches, so I boiled some eggs and mixed up a batch of these hearty muffins. The original recipe came from the Taste of Home website, but I've adapted them to better suit my culinary style. 

Usually I like the convenience of paper cup liners, but the pumpkin gives these muffins a special texture that works better with greased muffin cups, so I used my canola oil spray this time.

This recipe makes about two dozen cupcake-sized muffins.


Pumpkin Oatmeal Muffins

  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 3/4 cup packed brown sugar
  • 2 cups quick oats
  • 4 teaspoons baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. cloves
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 2 eggs
  • 1 (15 oz.) can pumpkin
  • 2/3 cup buttermilk (or 1/2 cup milk)
  • 1/2 cup canola oil
  •  1/2 cup raisins, optional

Bake at 375° for 18-20 minutes.


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