Pumpkin oat muffins

Yield: 12 servings

Measure 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

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.

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