Pumpkin Oat Muffins

From: Chef #1414659

On Nov 21, 2009

I made these as the recipe directed. They taste great, but they have more the texture of a coffee cake than a muffin (not that that's a bad thing). One thing of note though: This recipe makes FAR, FAR TOO MUCH CRUMB TOPPING! Do not do as I did and put all of it on top of the muffins. I ended up with melted brown sugar all over my muffin tin. Fortunately, it didn't spill over into the oven. For the crumb topping, I'd dial all the ingredients back by half, and perhaps increase the flour to brown sugar ratio.

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: 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.