Pumpkin Oat Muffins With Crumb Topping
Source of Recipe
Becky
List of Ingredients
- 1 cup unbleached all-purpose flour, sifted
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup canned pumpkin
- 1/2 cup brown sugar, packed
- 1 large egg, slightly beaten
- 1/4 cup milk (substituted buttermilk)
- 1/4 cup vegetable oil
- 1 cup quick cooking oats
- 1/2 cup raisins
- Crumb Topping:
- 1/2 cup brown sugar, packed
- 1 tablespoon flour
- 2 tablespoons butter
- 1/4 teaspoon pumpkin pie spice
Instructions
- Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside. Combine pumpkin, brown sugar, egg, milk, oil, oats and raisins in a bowl; blend well. Add dry ingredients all at once, stirring just enough to moisten. Spoon batter into greased 3 inch muffin pan cups, filling 2/3 full. Sprinkle with crumb topping. Original recipe said to bake in 400 degree oven for 18 to 20 minutes or until golden brown. I baked them at 375 degrees for 16 minutes and they were done. Serve hot with homemade jelly or jam.
- Crumb Topping: Combine brown sugar, unbleached flour, pumpkin pie spice and butter or regular margarine in a bowl. Mix until crumbly.
- Yield: 12 servings
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