These are mouth-watering and have been a hit since I was a kid. My mom used to pile these muffins up in baskets and deliver them to all our neighbors and school teachers too. Every fall people would ask, “when is your Mom going to make those pumpkin muffins?” and I was always impressed (and a bit proud) that they remembered the muffins from the year before!
Now I have the pleasure of sharing this delicious recipe with you. It’s certainly not a ‘skinny’ recipe so if you’re trying to lose weight then cut back on the sugar by using applesauce as a replacement. Otherwise, enjoy these in moderation as they are certainly loaded with fiber, nutrients and vitamins!
*makes 2 dozen muffins
1 1/4 cup whole wheat flour
1/2 cup oats
3/4-1 cup sugar (or applesauce)
1/2 cup brown sugar
1/2 tsp salt
1/2 tsp cloves
1 1/2 tsp cinnamon
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp vanilla
1 1/2 Tbsp molasses
1/3 cup vegetable oil
16oz canned pumpkin
1/2 cup raisins
1/2 cup walnuts
1) Preheat oven to 350 degrees & fill 2, muffin tins with liner. In medium size bowl mix flour, brown sugar and sugar.
2) In a small bowl, mix salt, cloves, cinnamon, baking soda & baking powder. Add this mixture to flour bowl and mix.
3) Add oats to flour bowl and mix all dry ingredients together.
4) Combine all wet ingredients in mixer (or large bowl with beaters or whisk)
5) Now slowly add the dry ingredients. 1/2 cup at a time.
6) Add raisins and walnuts
7) Fill muffin tins 1/2 way and bake at 350 degrees for 20-30min. Makes 2 dozen muffins.