Pumpkin Oat Muffins Recipes

Steps:

• Preheat oven to 400ºF.
• 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.
• In a medium bowl, combine egg, oil, milk and pumpkin, blending well.
• 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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 6 muffin cups with cooking spray.
• Whisk all-purpose flour, whole wheat flour, sugar, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Stir pumpkin puree, milk, eggs, and maple syrup into the dry ingredients until batter is smooth; fold oats into batter. Scoop batter into prepared muffin cups, filling them to the top.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 30 minutes; set aside to cool 5 to 10 minutes before serving.

Steps:

• In a small bowl, combine the first six ingredients. In another bowl, whisk the egg whites, pumpkin, milk and oil until well blended. Stir into dry ingredients just until moistened. , Coat muffin cups with cooking spray; fill half full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Combine first six ingredients in a large bowl; stir well.
• Make a well in center of mixture.
• Combine pumpkin and next three ingredients; stir well.
• Add to dry ingredients, stirring just until moistened.
• Spoon into muffin pans coated with cooking spray, filling ¾ full.
• Bake at 425 degrees for 20 minutes.
• Remove from pans immediately; serve warm or at room temperature.
• Banana Oat Bran Muffins: Substitute ¾ cup mashed ripe banana for pumpkin.
• Apple-Oat Bran Muffins: Substitute 1/2 cup minced apple for pumpkin.
• Substitute apple pie spice for pumpkin pie spice.
• Add 1 Tsp ground cinnamon to dry ingredients.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line with paper liners.
• Mix oat flour, brown sugar, baking powder, cinnamon, baking soda, nutmeg, ginger, cloves, and salt together in a large bowl using a fork. Combine pumpkin puree, eggs, honey, applesauce, and oil in a separate bowl. Add pumpkin mixture to flour mixture and stir using a spatula until well combined.
• Spoon batter into the prepared muffin tin, filling cups 3/4 full.
• Bake until a fork or toothpick inserted in a cupcake center comes out clean, 22 to 25 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a bowl.
• Combine butter, brown sugar, and white sugar in a separate bowl and mix well using an electric mixer. Add eggs, yogurt, and vanilla extract and mix again on medium speed. Add pumpkin puree and mashed bananas and blend. Fold in chocolate chips and pecans. Stir flour mixture into batter.
• Combine granola, chocolate chips, and pecans in a bowl and set topping aside.
• Spoon batter into the prepared muffin cups, filling each 2/3 full. Sprinkle with topping.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Steps:

• Preheat oven to 375°. In a large bowl, combine the first 6 ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. Stir in oats and raisins. , Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the brown sugar, flour and pie spice; cut in butter until crumbly. Sprinkle 1 rounded teaspoon over each muffin. Bake at 375° for 15-20 minutes or until a toothpick comes out clean., Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• 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 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl.
• Mix until crumbly.

Steps:

• Heat oven to 400°F Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.
• For streusel, combine all ingredients in small bowl; mix well. Set aside.
• For muffins, combine flour, oats, sugar, nuts, if desired, baking powder, pumpkin pie spice, baking soda and salt in large bowl; mix well. In medium bowl, combine pumpkin, milk, oil and egg; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
• Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.
• Bake 22 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.

Steps:

• heat oven to 375*F.
• Grease and flour muffin tins, or use paper liners.
• in large mixing bowl, mix together all ingredients except nuts, blend until just combined.
• Do not over mix.
• Stir in nuts.
• Fill prepared muffin tins three fourths full.
• Bake for 18 to20 minutes, or until muffins test done.
• Cool in pan or on a wire rack.
• ENJOY!