Pumpkin Oatmeal Muffins
This recipe is a work in progress. I've cut down on the amount of nutmeg and will often substitute plain yogurt for the ricotta.
"Nice texture and good size! The recipe made a ton of batter-enough for 14 big muffins. I would add a bit more spice but otherwise, very tasty!" - heatherhindmanYield: 15 Ready in 45 minutes
Cuisine: AmericanMain Ingredient: Pumpkin
83% would make again (reviews)
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Notes Pumpkin Oatmeal Muffins Preparation
Cream butter and sugar together. Add pumkin, molasses, riccota and egg and mix well. Add dry ingredients and beat just until the batter is smooth, about 20 seconds. Spoon into muffin tins. Bake at 350F for about 20-25 minutes, or until muffins are cooked through.
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Pumpkin Oatmeal Muffins Reviews
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Nice texture and good size! The recipe made a ton of batter-enough for 14 big muffins. I would add a bit more spice but otherwise, very tasty!
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Loved them!
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I made a few tweaks, results ok. I notice you started out as a cookie (creaming butter and sugar), I used muffin method, changed butter to canola oil and used white sugar (3/4 c as I was trying to reduce it) and I thought brown sugar + molasses was redundant. This may be why mine browned a little too much. Also cut salt to 1/2 tsp and added a few chopped pecans. I'll make this again.
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Yummy..a huge hit with all ages!!!!!
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I happen to have ricotta cheese handy so I made these. They were delicious!
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[I made edits to this recipe.]
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