| Yield | |
|---|---|
| Source | http://www.recipetips.com/recipe-cards/t--2944/oatmeal-pumpkin-muffins.asp |
| Prep time | 1 hour |
| Yield | |
|---|---|
| Source | http://www.recipetips.com/recipe-cards/t--2944/oatmeal-pumpkin-muffins.asp |
| Prep time | 1 hour |
| 1 1⁄2 | Cup | Flour |
| 1 | Cup | Oats |
| 3⁄4 | Cup | Brown Sugar |
| 1⁄2 | Cup | Dried Cranberries |
| 1 | Tablespoon | Baking Powder |
| 1⁄2 | Teaspoon | Baking Soda |
| 1 1⁄2 | Teaspoon | Ground Cinnamon |
| 1⁄4 | Teaspoon | Ground Ginger |
| 1⁄8 | Teaspoon | Ground Allspice |
| 1⁄8 | Teaspoon | Ground Nutmeg |
| 1⁄2 | Teaspoon | Salt |
| 1 | Cup | Pumpkin Puree |
| 1 | Teaspoon | Vanilla Extract |
| 3⁄4 | Cup | Milk |
| 1⁄3 | Cup | Vegetable Oil |
| 1 | Egg |
1.Preheat oven to 400ºF
2.Line the muffin tin with muffin liners or spray with cooking spray.
3.In a large mixing bowl, combine flour, oats, brown sugar, cinnamon, cranberries, ginger, allspice, nutmeg, baking powder, baking soda, and salt.
4.In medium mixing bowl, combine pumpkin puree, milk, eggs, oil, and vanilla, mixing together well.
5.Combine moist ingredients with dry ingredients, blending together just until moist.
6.Fill each muffin container in the pan with ingredient mixture. Bake for 20 to 25 minutes.