Oatmeal Pumpkin Muffins

I love pumpkins! I love muffins! So what better thing is there than to combine the two?

I spent this last week baking pie pumpkins and squash so I had a large amount of pureed pumpkin ready for the freezer. One morning I was craving muffins, I simply pulled out my handy-dandy oatmeal applesauce muffin recipe and decided to try an experiment. Simply, to replace the applesauce with pureed pumpkin, add some extra spice, and a handful of raisins.

To say they were a hit would be an understatement. I have two small monsters who inhaled the muffins as soon as they were cool enough for little fingers. I had to snag one on the sly so they wouldn’t catch me eating the “plumpkin muffins”.

What a perfect way to kick off the fall season.

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Start with mixing the fun mushy stuff in a medium bowl with the oatmeal: pumpkin puree, milk, egg, oil, and vanilla.

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Mix the dry ingredients and raisins together, and make a well in the center of them.

Mix the wet into the dry, just until evenly mixed together.

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Divide the batter evenly between 12 muffin cups, either lined or oiled. I like them lined, for some reason I can never do oiled pans, they always burn.

Bake at 375 degrees for 15-20 minutes. Let them cool, and enjoy!

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I have been making these several times a week now since my kids are inhaling them. Honestly, I made a batch last night and by this afternoon all that was left was a pile of muffin liners. (To be fair, I had a few too)

Pumpkin Oatmeal Muffins

Cook time 15 minutes
Rich spiced pumpkin muffins, great for snacks or a quick breakfast.

Ingredients

  • 1 cup Quick Oats
  • 1 cup Pumpkin Puree
  • 1 Egg
  • 1 cup Milk
  • 4 tablespoons Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • 1/3 cup Brown Sugar
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 3/4 cups Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/2 cup Raisins

Directions

1. Preheat oven to 375 degrees. In a medium bowl, mix Oats, Pumpkin Puree, Egg, Milk, Oil, and Vanilla. Mix well
2. In a large bowl, mix flour, cinnamon, nutmeg, sugar, salt,baking soda, baking powder, and raisins.
3. Make a well in the center of the dry ingredients and pour the oatmeal mixture in. Mix until just combined.
4. Divide the batter between 12 greased or lined muffin cups and bake for 15-20 minutes, until the tops are springy but firm.