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Recipe by My Kosher Recipe Contest

Warm Pumpkin Spice Muffins

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Dairy Dairy
Easy Easy
12 Servings
Allergens
35 Minutes
Diets

No Diets specified

Submitted by Mary Hawkes

 

These moist, tender muffins have it all! Great pumpkin flavor, warm cinnamon and clove spice, a crunchy pecan topping and whole grain goodness!

Ingredients

Muffins

  • Nonstick cooking spray

  • 1 cup uncooked old-fashioned rolled oats

  • 2/3 cup buttermilk, at room temperature

  • 2 large eggs

  • 2/3 cup canned pumpkin puree

  • 1/3 cup granulated sugar

  • 1/4 cup packed golden brown sugar

  • 1/4 cup vegetable oil

  • 1 teaspoon vanilla extract

  • 1 cup whole wheat pastry flour

  • 1/3 cup flaxseed meal

  • 1/3 cup wheat germ

  • 1 teaspoon baking powder

  • 3/4 teaspoon baking soda

  • 3/4 teaspoon cinnamon

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon salt

Topping

  • 1/3 cup chopped pecans

  • 3 tablespoons granulated sugar

  • 1/4 teaspoon cinnamon

Directions

Prepare the Muffins

1.

Preheat oven to 400°F. Spray a muffin tin (using twelve 2-1/2-inch muffin cups) with cooking spray or line with paper baking cups; set aside.

2.

In a large bowl, combine oats and buttermilk; let stand for 5 minutes. Add eggs, pumpkin, sugars, oil and vanilla; mix well. Whisk together the flour, flaxseed meal, wheat germ, baking powder, baking soda, cinnamon, cloves and salt. Add to oat mixture; stir just until moistened.

3.

Spoon batter (or use an ice cream scoop) into muffin cups, filling each until almost full. Sprinkle tops with pecans; mix sugar and cinnamon and sprinkle over nuts. Bake 20 minutes or until golden brown. Serve warm.

Prepare the Muffins

Makes 12 muffins

Warm Pumpkin Spice Muffins

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