16 Reviews of Pumpkin Oat Muffins

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.

From: DiB's

On Mar 20, 2002

Very tasty. I made a batch for breakfast tomorrow morning and now I will have to make more as the girls and their friends gobbled them up. I didnt get that astringent taste you can sometimes get with pumpkin/spices and the topping really took this up a notch.

From: Luvourlives

On Oct 20, 2002

This recipe is very tastey and my family seems to really like them, however they are not as "pumpkin-y" as I would have liked. Also a helpful note - these muffins don't rise very well. So if you like a taller muffin it may be better to distribute the batter amongst 9 cups instead of 12.

From: carolinajewel

On Feb 9, 2008

Great muffins! Very moist with just the right amount of sugar and spice. The crumb topping makes them extra special!

From: CunSwim

On Feb 20, 2007

I was looking for a recipe that used both Oats and Pumkin this fit the bill. I used Steelcut oats and added prunes that I diced (did not have raisens) My pumpkin was puree i had canned in October and was already spiced so I skiped the spice. They are definitly heavier muffins but I like them that way. i am taking them to a friends for breakfast and will serve them with homemade applebutter.

From: flo74

On Dec 7, 2008

These were awesome! I used a cup of pumpkin and no raisins. I decreased the cooking time to 16 minutes because my oven cooks hot. I must say they are some of the best muffins I have ever made.

From: Chef #376712

On Jan 26, 2009

Taste great, I used 1/4c plain yogurt instead of oil, and cranberries instead of raisins.

From: Mrs. Sherm

On Dec 10, 2007

Great muffins, I made used the smaller muffin tins so they were bite-sized, great for a coffee break or quick snack. Instead of quick oats, I used homemade granola. Turned out great, perfect way to use left over pumpkin!

From: Charlie Rush

On Oct 16, 2007

This is a great recipe. In place of the raisins, I used chopped walnuts, or pecans could be used. I replaced the brown sugar with honey and the milk for buttermilk.