Yummy Pumpkin Muffins, Anyone?

Fall is my absolute favorite time of year. I love the crispness in the air and the colors of the changing leaves. I can’t explain it, but I also get the urge to bake more at this time of year.

One of my favorite fall recipes is for these pumpkin oatmeal muffins. They are delicious and easy enough to whip up for breakfast in the morning. Serve with some yogurt and fruit and you have a healthy way to start your fall day. My two young boys will even eat them. Enjoy!

Pumpkin Oatmeal Muffins

1 1/2 cups flour

1 T baking powder

1/2 tsp. baking soda

1 1/2 tsp. pumpkin pie spice

1 cup quick oats

3/4 cup packed brown sugar

1/2 cup dried cranberries and/or walnuts

1 large egg

1/3 cup vegetable oil

3/4 cup milk

1 cup solid-pack canned pumpkin

Preheat oven to 400 degrees. Spray a 12-cup muffin tin with Pam – make sure you get the kind that says, “for baking”. (Trust me, Pam spray with the butter and flour makes all the difference in baked goods!) Combine all the dry ingredients, including the cranberries and nuts, together in a large bowl.

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 about 22-25 minutes, or until the tops spring  back lightly when touched.

I got this recipe out of Quick and Simple magazine quite a while ago and it’s a keeper. Makes 12 muffins.

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Published in: on October 28, 2010 at 12:42 pm  Leave a Comment  

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