Pumpkin Oat Muffins
(from acrazyraisin’s recipe box)
Original recipe was for 2 loaves, but I have never made it that way. I am guessing it would still be fine with my adaptations, but can’t make any promises.
Source: Adapted from http://www.amateurgourmet.com/2010/12/easy_pumpkin_bread.html
Prep time: 15 minutes
Cook time: 50 minutes
Serves 24 people
Categories: snack
Ingredients
- 1.5-2 cups sugar (less for sweet potato, or if you add extra applesauce, or if you want more of a bread, less muffin)
- 1 cup vegetable oil (or 2/3 oil + 1/3 apple sauce/butter, can probably go as high as .5 each)
- 3 large eggs
- 16 oz canned pumpkin or sweet potato
- 1 cup rolled oats
- 2.5 cups all purpose flour
- 1 teaspoon cinnamon
- .5 teaspoon nutmeg (optional)
- .25 teaspoon cloves (optional)
- 1 teaspoon baking soda
- .5 teaspoon salt
- .5 teaspoon baking powder
Directions
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Preheat oven to 350
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Butter and flour muffin tins or use muffin liners.
-
Beat sugar and oil in large bowl.
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Mix in eggs and pumpkin.
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Add oats, flour, cinnamon, nutmeg, cloces, baking soda, salt to the bowl. Mix once all dry ingredients added.
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Divide batter equally in prepared pans.
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Bake until tester comes out clean, about 45-50 minutes.