Sunday, November 10, 2013

Pumpkin Pecan Muffins

This recipe is from my mother-in-law. She made this the other day and my children each ate 4!  I made a batch for school lunches this week. 


1 1/4 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
1/3 cup chopped pecans (I left these out due to peanut allergies in the kids classes)
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1 cup canned pumpkin
3/4 cup firmly packed brown sugar
1/2 cup vegetable oil
1/4 cup milk
1 egg
1 tsp. vanilla


1/4 cup  Quaker Oats (quick or old fashioned, uncooked)
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
3 TBS. chopped pecans (left this out due to allergies)
1 tsp. cinnamon
1/4 cup margarine or butter, softened


Heat oven to 400. Generously grease 18 muffins tins or line with paper baking cups. Combine dry ingredients; add pumpkin, brown sugar, vegetable oil, milk, egg,  and vanilla, stirring just until moistened. Fill prepared muffin cups 3/4 full.

Combine remaining ingredients; mix until crumbly. Sprinkle evenly over muffins. Bake 15 to 20 minutes or until wooden pick comes out clean. Serve warm.

Yields: 1 1/2 dozen