Pumpkin oat muffins
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Unbleached Flour, Sifted |
| 2 | teaspoons | Baking Powder |
| 1 | teaspoon | Pumpkin Pie Spice |
| ¼ | teaspoon | Baking Soda |
| ½ | teaspoon | Salt |
| ¾ | cup | Canned, Mashed, Pumpkin |
| ½ | cup | Brown Sugar, Packed |
| 1 | each | Large Egg, Slightly Beaten |
| ¼ | cup | Milk |
| ¼ | cup | Vegetable Oil |
| 1 | cup | Quick-cooking Oats |
| ½ | cup | Raisins |
| 1 | x | 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 ½ c brown sugar (packed), 1 T unbleached flour, ¼ t pumpkin pie spice and 2 T butter or regular margarine in bowl. Mix until crumbly.