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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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These prizewinning muffins, created by Best Pumpkin Recipe Contest Winner Victoria Meacham of Albany, Ore. This was published in Quick and Simple Magazine. Makes a nice yummy moist muffin. The recipe says to add 1/2 cup raisins and 1/2 cup of walnuts, but if you want you can reduce the amount and just add 1/4 cup raisins and 1/4 cup walnuts. Ingredients:
1 1/2 cups flour |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
1 1/2 teaspoons pumpkin pie spice |
1 cup quick oats |
3/4 cup packed brown sugar |
1/2 cup raisins |
1/2 cup walnuts |
1 large egg, beaten |
1/3 cup vegetable oil |
3/4 cup milk |
1 cup solid-pack canned pumpkin |
Directions:
1. Preheat oven to 400ºF.
2. Line a 12-cup muffin tin with paper liners. Combine flour, baking powder, baking soda and pumpkin pie spice in a large bowl; then stir in oats, brown sugar, walnuts, and raisins.
3. In a medium bowl, combine egg, oil, milk and pumpkin, blending well.
4. Stir pumpkin mixture into dry ingredients until just moist. Fill muffin tins with batter and bake for 22 to 25 minutes, until tops spring back when lightly touched.
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