My family loves these muffins.
They would be an excellent, lighter choice for
breakfast on Thanksgiving morning.
Ingredients:
1 c. oil
3 eggs
1 1/2 c. pumpkin puree
1 tsp. vanilla flavoring
2 1/2 c. self-rising flour
1/2 c. quick cook oats
3 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1 c. brown sugar
1 c. white sugar
1/2 c. brown sugar
4 tbsp. butter, softened
4 tbsp. oats
4 tbsp. SR flour
This recipe makes 24 mini muffins and 12 regular muffins (in my large Pampered Chef muffin pan)
That's a total of 36 muffins!
Mix the oil and eggs. Add pumpkin and vanilla. In a separate bowl, mix the remaining dry ingredients. Combine the dry and wet mixtures. Pour into greased muffin pans. In separate bowl, mix the bottom 4 ingredients until crumbly. Sprinkle on top of muffin batter in each cup.
Bake at 350 degrees for mini-muffins - 12 minutes. Bake for 25-30 minutes for larger muffins. They are baked completely when an inserted toothpick comes out clean.
No comments:
Post a Comment