Pumpkin Oat Muffins

It's DAY 2 of Pumpkin Week.

In celebration we decided to start our morning 

off the best way we know- by baking!

We found this recipe for Pumpkin Oat Muffins 

in a recent edition of Taste of Home magazine.

These are quick and easy morning muffins;

no mixer required!

In a large bowl, combine:

1 cup all-purpose flour

1/2 cup packed brown sugar

2 tsp. baking powder

1 tsp. pumpkin pie spice

1/2 tsp. salt

1/4 tsp. baking soda

In a separate bowl mix together:

1/4 cup milk

1/4 cup canola oil 

(we used vegetable oil)

3/4 cup canned pumpkin

1 egg

Stir the wet ingredients into the dry ingredients.

Do not over-mix.

Stir in:

1 cup old-fashioned oats

(you can also add 1/2 cup nuts or raisins, if you like)

Fill:

greased or paper-lined muffin cups 2/3 full

For topping mix together:

1/3 cup packed brown sugar

1 tablespoon flour

3/4 tsp pumpkin pie spice

Cut-in:

1 tablespoon cold butter

Sprinkle:

1 tsp of topping on each muffin

Bake:

350 degrees convection

or

375 degrees conventional

for 15 to 20 minutes

Cool for 5 minutes, remove from pan, 

and place on a wire rack.

Don't forget to share!

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