What's in my RV oven this season? Pumpkin muffins!
They make for a delicious holiday season snack, and I baked a dozen recently to feed some RV park neighbors who came over to help us install a new hitch on our Bighorn 5th wheel. Served warm with coffee, these muffins kept our helpers happy on a chilly December morning.
Note: Although I use my RV convection oven to bake many items, my full-size muffin tin won't fit inside it, so I baked these in my regular oven (propane) following the instructions as printed, and they turned out perfectly.
Pumpkin Oat Streusel Muffins
Yields 1 dozen
1 1/2 Cup(s) all-purpose flour
1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
3/4 Cup(s) firmly packed brown sugar
1/2 Cup(s) chopped nuts (optional)
1 Tablespoon(s) Baking Powder
1 1/2 Teaspoon(s) pumpkin pie spice
1/2 Teaspoon(s) Baking Soda
1/2 Teaspoon(s) salt (optional)
1 Cup(s) LIBBY'S® 100% Pure Pumpkin
3/4 Cup(s) milk
1/3 Cup(s) vegetable oil
1 Egg, lightly beaten
1/4 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
1 Tablespoon(s) firmly packed brown sugar
1 Tablespoon(s) margarine or butter, melted
1/8 Teaspoon(s) pumpkin pie spice
Heat oven to 400°F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray. For streusel, combine all ingredients in small bowl; mix well. Set aside. For muffins, combine flour, oats, sugar, nuts, if desired, baking powder, pumpkin pie spice, baking soda and salt in large bowl; mix well. In medium bowl, combine pumpkin, milk, oil and egg; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not over-mix.) Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently. Bake 22 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.
Serving Size: 1 muffin
Source: Quaker Oats