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Wholesome pumpkin-oatmeal muffins




Source of Recipe


First published in Chatelaine's 09/2002 issue


List of Ingredients




1/2 cup (125 mL) coarsely chopped almonds or pecans
2 tbsp (30 mL) brown sugar
1 egg
1/2 cup (125 mL) milk
14 oz (398 mL) can pumpkin purée (not pie filling)
1/4 cup (50 mL) butter, melted
1 tsp (5 mL) vanilla
2 1/4 cups (550 mL) all-purpose flour
1 cup (250 mL) rolled oats, large flake or quick (not instant)
1/2 cup (125 mL) brown sugar
3 tsp (15 mL) baking powder
1 1/2 tsp (7 mL) ground cinnamon
1 tsp (5 mL) salt
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) ground nutmeg
1 cup (250 mL) dried raisins or cranberries (optional)



Recipe



Directions:

1. Preheat oven to 375F (190C). In a small bowl, stir almonds with 2 tablespoons (30 mL) brown sugar. Set aside. Lightly oil 12 muffin cups or use paper liners. In a medium-size bowl, whisk egg with milk. Whisk in pumpkin, butter and vanilla until evenly blended. In a large bowl, using a fork, stir flour with oats, 1/2 cup (125 mL) brown sugar, baking powder, cinnamon, salt, baking soda and nutmeg. Scrape in pumpkin mixture, then stir just until combined. Fold in raisins or cranberries, if using.

2. Immediately spoon batter into prepared muffin cups, filling almost to the top. Evenly sprinkle almond mixture over batter. Bake in centre of 375F (190C) oven until muffins are golden and crusty on top and a cake tester inserted into centre of muffin comes out clean, from 20 to 25 minutes. Let stand in pan 5 minutes before turning muffins onto a cooling rack. Muffins are best served warm. Any leftovers will keep well in a plastic bag or airtight container at room temperature up to 2 days or in the freezer up to 1 month