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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (89g) Recipe makes 12 servings |
||
| Calories 225 | ||
| Calories from Fat 64 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.2g | 11% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 3.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 17mg | 5% | |
| Sodium 212mg | 8% | |
| Potassium 207mg | 5% | |
| Total Carbohydrate 37.5g | 12% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 18.4g | ||
| Protein 4.2g | 8% | |
Harvest Time Pumpkin & Oatmeal Muffins
By: Grace at Sweet Grace's
Oct 18, 2005
Get your nutritional boost from these moist and handy muffins
SERVES 12
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup quick oat
- 3/4 cup brown sugar, firmly packed
- 1/2 cup raisins
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup canned pumpkin
- 3/4 cup nonfat milk
- 1/3 cup oil
- 1 egg, lightly beaten
Directions
1
Preheat oven to 400 degrees and line a 12-cup muffin tin with paper cases.2
Combine dry ingredients in a large bowl.3
In another, medium bowl, combine the pumpkin, milk, oil and egg, blending well.4
Stir pumpkin mixture into dry ingredients until the dry ingredients are just moist.5
Fill muffin cases evenly and bake for 22-25 minutes.
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- Course > Breads > Quick Breads > Muffins
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Fruit
- Preparation > Time to Make > < 60 mins
- Occasion > Seasonal > Fall
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
Featured Reviews for This Recipe
From: mikekey
On Jun 3, 2008
These are quite moist and very filling! I used half brown sugar-half Splenda and I don't keep pumpkin pie spice, so used cinnamon, allspice, ginger and nutmeg to equal 1 1/2 teaspoons. Might add more next time, though. I also left out raisins (don't like 'em!) and added sliced almonds instead, but will try with walnuts also. I skipped the paper liners also. I will be making them again. Thanks for posting.
From: LillyZackMom
On Oct 27, 2006
Pretty good. I used 1c whole-wheat flour and 1c white. Instead of the oil I used 1/3c unsweetened applesauce. And I ran out of oats after 2/3c....so that's all I used. Otherwise - I made no changes. They are pretty heavy muffins (which probably is what makes them so filling!!), but still soft and chewy. I wrapped & froze them individually & have had one for breakfast for the last 2 or so days. Good & filling. Personally - I am a HUGE fan of pumpkin and pumpkin pie spice. I felt both of these flavors were too subtle for my taste in this recipe. That said - I think this recipe is a keeper....but I'll just up the amount of pumpkin & spice and go from there.... THANKS for sharing!
From: Chef #260252
On Nov 8, 2005
I did half whole wheat flour, and half unbleached. I accidently forgot the sugar, but they were still delicious.
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