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