Moist Pumpkin Oatmeal Muffins Recipes

OCTOBER OATMEAL PUMPKIN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 6 muffin cups with cooking spray.
• Whisk all-purpose flour, whole wheat flour, sugar, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Stir pumpkin puree, milk, eggs, and maple syrup into the dry ingredients until batter is smooth; fold oats into batter. Scoop batter into prepared muffin cups, filling them to the top.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 30 minutes; set aside to cool 5 to 10 minutes before serving.

PUMPKIN OAT MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, combine the first 6 ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. Stir in oats and raisins. , Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the brown sugar, flour and pie spice; cut in butter until crumbly. Sprinkle 1 rounded teaspoon over each muffin. Bake at 375° for 15-20 minutes or until a toothpick comes out clean., Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

PERFECT PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
• Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
• Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.

PUMPKIN OATMEAL MUFFINS

Steps:

• Preheat oven to 400ºF.
• Line a 12-cup muffin tin with paper liners. Combine flour, baking powder, baking soda and pumpkin pie spice in a large bowl; then stir in oats, brown sugar, walnuts, and raisins.
• 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 22 to 25 minutes, until tops spring back when lightly touched.

MOIST OATMEAL PUMPKIN MUFFINS

Steps:

• heat oven to 375*F.
• Grease and flour muffin tins, or use paper liners.
• in large mixing bowl, mix together all ingredients except nuts, blend until just combined.
• Do not over mix.
• Stir in nuts.
• Fill prepared muffin tins three fourths full.
• Bake for 18 to20 minutes, or until muffins test done.
• Cool in pan or on a wire rack.
• ENJOY!

MOIST PUMPKIN OATMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Into a large bowl measure and mix the oats, pumpkin purree, brown sugar, oil, buttermilk, eggs and water. Let this mixture sit while you measure the dry ingredients.
• Into a medium bowl measure the flour, spices, baking powder and salt. Mix together with a wire whisk.
• Pour dry ingredients into the pumpkin mixtue and stir together just until dry ingredients are moistened.
• Spray muffin cups with spray realease.
• Fill muffin cups a little more than half full.
• Bake regular sized muffins for 18 - 20 minutes, smaller muffins for 15 - 16 minutes.
• Let muffins sit in pans for 3 or 4 minutes then gently turn out onto baking rack to cool completely.

MOIST AND DELICIOUS PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees F and spray or grease muffin tins.
• In a large bowl combine flour, brown sugar, baking powder, baking soda, and salt.
• Stir until well blended and set aside.
• In a separate bowl combine pumpkin, oil, and milk.
• Gently stir liquid mixture into dry ingredients, just until blended. DO NOT OVERMIX.
• Spoon into muffin tins (3/4 full).
• Bake for 25 minutes.
• Test with a toothpick.
• Turn onto rack to cool.
• Enjoy!

PUMPKIN OATMEAL MUFFINS

Steps:

• Blend the oats in a blender or food processor, until they are tiny crumbs.
• In a big bowl, mix first 9 ingredients.
• In a measuring container mix the last 3 ingredients.
• Stir the wet mix into the dry mix until moistened.
• Fill muffin tin and bake at 400F for 25 minutes. It is done when a toothpick inserted in the middle comes out clean.
• This recipe makes 6 big muffins.

HARVEST TIME PUMPKIN & OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees and line a 12-cup muffin tin with paper cases.
• Combine dry ingredients in a large bowl.
• In another, medium bowl, combine the pumpkin, milk, oil and egg, blending well.
• Stir pumpkin mixture into dry ingredients until the dry ingredients are just moist.
• Fill muffin cases evenly and bake for 22-25 minutes.