Pumpkin Oat Muffins

Unfortunately, I'm cursed with high cholesterol due to heredity. :( Therefore, I'm always looking for good recipes that call for oats since I can't stand to eat traditional oatmeal. These muffins fit the bill! They are very tasty and a great for a quick breakfast. I usually double the recipe and freeze them. You just have to reheat them in the microwave for 30 seconds to have a warm, tasty muffin.

1 cup all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg, lightly beaten
1 cup canned pumpkin
1/4 cup milk
1/4 cup canola oil (I usually substitute applesauce for the oil)
1 cup old-fashioned oats


In a large bowl, combine the first six ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. Stir in oats.

Fill greased or paper-lined muffin cups two-thirds full.

Bake at 375° for 15-20 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Recipe modified from Taste of Home