Pumpkin Oatmeal Raisin Muffins

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These are awesome! I roasted and puréed and froze the two extra jack-o-lanterns that never got carved and threw these together one afternoon. Needless to say, I have a little pumpkin put up, and would rather not add 1 cup of oil and a boatload of sugar to traditional pumpkin bread. These are actually quite moist even a couple of days later.

Shared by Chknlady,
Kalamazoo, Mi

Time needed

5 min preparation + 16 min cooking

Serving Size / Yield

1

Ingredients

1 1/2 C Pumpkin purée
1/2 C Sugar
2 Eggs
2 T. Molasses
1 t. Vanilla
Juice and zest of 1 Orange
1/2 t. Salt
1 1/2 t. Baking Powder
1 1/2 t. Baking Soda
1 t. Pumpkin Pie Spice
1 C Oatmeal (quick oats)
1 C Raisins
1 1/4 C White Whole Wheat Flour

Directions

Mix all wet ingredients. Add all other ingredients, except flour. Mix well. Add flour and gently fold until just combined. Fill muffin tins to the top (I use one of those mini icecream scoops heaped). Sprinkle the tops with a little oatmeal and sugar. Bake in 24 mini muffin tins, lightly sprayed with cooking spray for 16 minutes in a 350 deg. oven.

With Cranberries:

No molasses, use 2/3 c. Sugar, add 1 c frozen or fresh cranberries. Takes a couple of extra minutes to bake if berries are frozen.