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Pumpkin Oat Muffins

1 c Unbleached Flour, Sifted
2 ts Baking Powder
1 ts Pumpkin Pie Spice
1/4 ts Baking Soda
1/2 ts Salt
3/4 c Canned, Mashed, Pumpkin
1/2 c Brown Sugar, Packed
1/4 c Egg Substitute OR Ener-G equivalent to 1 egg
1/4 c Lite Soy Milk
1 c Quick-cooking Oats
1/4 c Apple Juice
1/2 c Raisins
1 x Crumb Topping


Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside. Combine pumpkin, brown sugar, egg substitute , soy milk, apple juice, oats and raisins in bowl; blend well. Add dry ingredients all at once, stirring just enough to moisten. Spoon batter into 3-inch muffin-pan cups, sprayed with a non stick spray, filling 2/3rds full. Spread topping on each muffin. Bake in 400 degree F. oven 18 to 20 minutes or until golden brown. TOPPING: Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice and 1 T mashed pumkin in bowl. Mix until smooth.




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