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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (54g) Recipe makes 12 servings |
||
| Calories 168 | ||
| Calories from Fat 51 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.7g | 8% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 1.6g | ||
| Polyunsaturated Fat 2.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 18mg | 6% | |
| Sodium 196mg | 8% | |
| Potassium 150mg | 4% | |
| Total Carbohydrate 27.2g | 9% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 12.7g | ||
| Protein 3.1g | 6% | |
Ingredients
- 1 cup unbleached flour, Sifted
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup pumpkin, Canned, Mashed
- 1/2 cup brown sugar, Packed
- 1 large egg, Slightly Beaten
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 cup quick-cooking oat
- 1/2 cup raisins
- crumb topping
Directions
1
Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside.2
Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well.3
Add dry ingredients all at once, stirring just enough to moisten.4
Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full.5
Sprinkle with crumb topping.6
Bake in 400 degree F. oven 18 to 20 minutes or until golden brown.7
Serve hot with homemade jelly or jam.8
CRUMB TOPPING:9
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.10
Mix until crumbly.
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- Course > Breads > Quick Breads > Muffins
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Featured Reviews for This Recipe
From: PaulaG
On Sep 30, 2009
These were made with a mixture of pureed pumpkin and cooked carrots. The brown sugar was Splenda brown sugar blend and the oil was reduced to 2 tablespoons by adding in finely chopped apple. These are moist and flavorful. Something I will make again.
From: Chef #376712
On Jan 26, 2009
Taste great, I used 1/4c plain yogurt instead of oil, and cranberries instead of raisins.
From: Margaret Joy
On Nov 8, 2004
I'm giving this recipe a 5 star rating for the taste! Absolutely fabulous. Just what I was looking for! I did make a few adjustments, however. 1) I did not have pumpkin pie spice, so I used 1\2 tsp. cinnamon, 1\4 tsp. ground cloves, and 1\4 tsp. nutmeg for the muffins. For the topping, I just used cinnamon in place of the pumpkin pie spice. This seemed to work really well, and the muffins were delicious! 2) I did not have an egg at the moment, so I used 2 tablespoons plain yogurt. That might not work in all recipes, but it seemed OK for this one. 
3) I soaked the raisins in water before adding them to the batter, because that makes them more plump. After all those alterations, the muffins were still great! I do have one small complaint: there was too much crumb topping. It overflowed and melted on my muffin pan in the oven. Next time I will use 1\4 or 1\3 cup brown sugar for the topping instead of the full 1\2 cup. Fantastic recipe!
From: Muffincake
On Feb 19, 2007
yummy! i made with whole wheat flour and substituted cranberries for the raisins. they turned out beautifully.
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