Pumpkin Oat Muffins

The kids and I made these pumpkin oat muffins for breakfast this morning. They were, like most muffin recipes, very quick to mix up and stick in the oven. I tweaked the recipe a bit because I didn't have a couple things it called for, but they still turned out well, and it was fun to cook with the kids!

I don't usually care for oats in muffins. I think it makes them too dense and chunky, but it works really well in these. The oats just disappear into the muffin, and you can't even tell they're there, but it's great to sneak in their health benefits where you can. The muffins are hearty and filling, but not dense.



These would also be good if you substituted chocolate chips for the raisins, but I was shooting for something a little healthier today. ; )

Pumpkin Oat Muffins
Modified from Sesame Street: C is for Cooking cookbook

1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1 egg
2/3 cup packed brown sugar
1/4 cup vegetable oil
1/2 cup canned pumpkin
1/4 cup fat-free sour cream
1/4 cup low-fat ricotta cheese
1 cup uncooked oatmeal
1/2 cup raisins

Preheat oven to 350. Grease 12 muffin cups.

Whisk together dry ingredients, except for oatmeal and raisins, in a small bowl. Whisk together wet ingredients in a large bowl. Add dry ingredients to wet ingredients, stirring just until dry ingredients are moistened. Gently stir in the oatmeal and raisins, just until incorporated.

Divide batter among muffin cups. They will be slightly more than 3/4 full. Bake at 350 for 25 minutes, or until a toothpick inserted in the center comes out clean. Remove to a cooling rack.

Store in a covered container for up to 3 days.