Jenn suggests using yogurt instead of butter to make these a bit healthier, but I had some applesauce in my fridge already so I used that instead. Various taste-testers approved these and said you could barely notice that there was no butter! I often think I can taste a small difference, but for a mid-morning snack, they are perfect and you feel good eating them.
Pumpkin Raisin Oat Muffins
slightly adapted from Jenn and Food, Perfect Together
Makes 12 muffins
3/4 cup whole wheat or all-purpose flour
3/4 cup old fashioned oats
2/3 cup white sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 cup canned pumpkin puree
1/2 cup milk
1/4 cup butter, melted or 1/4 cup applesauce
3/4 cup raisins
Preheat oven to 400 degrees F. Grease and flour or line a 12-cup muffin tin.
Whisk together the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg in a large mixing bowl.
In a separate bowl, stir together the pumpkin, milk, egg, and butter/applesauce. Make a well in the dry mixture and gradually stir the pumpkin mixture into the flour mixture, just until all ingredients are moistened. Fold in the raisins.
Spoon batter into muffin tins, filling about 3/4 of the way. Bake 20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.