* Exported from MasterCook *
Muffins, Pumpkin Oat
Recipe By : Judith Hannemann
Serving Size : 6 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Grains
Muffins/Rolls Posted
Amount Measure Ingredient -- Preparation Method
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DRY INGREDIENTS
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tbsp pumpkin pie spice
WET INGREDIENTS
2 large eggs
1 cup sugar
1 cup pumpkin puree -- Note 1: about 1/2 can
1/2 cup vegetable oil -- plus
2 tbsp vegetable oil
OAT CRUMBS
1/4 cup butter -- melted
1/2 cup sugar
5 tbsp flour
1/4 cup oats -- old-fashioned rolled (cooked), or quick
These moist and tender pumpkin oat muffins are the taste of fall. The
crunchy oat topping is to die for!
Note 1: about 1/2 can
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Mix together all ingredients of crumb mixture. You may need to use
slightly more flour to get a proper crumb consistency. This is due to
atmospheric conditions.
Preheat oven to 350F. Mix the dry ingredients. Beat the wet
ingredients until well blended. Add the dry ingredients and mix until
just moistened. DO NOT OVERMIX.
Line or grease muffin tins. Fill each cup 3/4 full. I use an
old-fashioned ice cream scoop to do this. Sprinkle top of each muffin
with crumb mixture.
Bake at 350F 20 to 25 min for regular sized muffins. Bake 35 to 40
min for Texas sized muffins (check for doneness at minimum time).
Remove from oven and cool on racks.
Cal 590, Fat 28g, Carb 81g, Sod 181mg, Fiber 1g, Pro 6g
S(Internet address):
https://bakeatmidnite.com/pumpkin-oat-muffins/
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Per Serving (excluding unknown items): 666 Calories; 33g Fat (44.0%
calories from fat); 8g Protein; 87g Carbohydrate; 3g Dietary Fiber;
91mg Cholesterol; 388mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean
Meat; 1/2 Vegetable; 6 1/2 Fat; 3 1/2 Other Carbohydrates.
NOTES : 2021 - 0414