Pumpkin Oatmeal Currant Muffins
Ingredients
For Single recipe
(12 standard muffins or 6 large muffins)
Oat and Buttermilk Mixture:
- 1½ cups old fashioned oats (do not use quick oats)
- ¾ cup buttermilk
Moist Ingredients:
- ½ cup canned pumpkin
- ½ cup safflower oil (or similar vegetable oil)
- 1 egg, slightly beaten
- 1 teaspoon vanilla
- ⅓ cup brown sugar
Dry Ingredients:
- 1¼ cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
Currants and Nuts:
- ¾ cup currants
- Zest from half an orange (about 1 tablespoon)
- ½ cup chopped walnuts (optional)
Ingredients
For Double recipe
(24 standard muffins or 12 large muffins)
Oat and Buttermilk Mixture:
- 3 cups old fashioned oats (do not use quick oats)
- 1½ cups buttermilk
Moist Ingredients:
- 1 cup canned pumpkin
- 1 cup safflower oil (or similar vegetable oil)
- 2 eggs, slightly beaten
- 2 teaspoons vanilla
- ⅔ cup brown sugar
Dry Ingredients:
- 2½ cups all-purpose flour
- 2 tablespoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
Currants and Nuts:
- 1½ cup currants
- Zest from one orange (about 2 tablespoons)
- 1 cup chopped walnuts (optional)
Instructions
-
Preheat oven:
Standard Oven: 400° | Convection Oven: 375°
- Grease muffin pans and set aside. Use either standard 12-muffin pan(s) or large 6-muffin pan(s).
- Add old fashioned oats to a large bowl.
- Pour the buttermilk over the oats; let stand for 1 minute.
- Add pumpkin, oil, egg, vanilla, and brown sugar to the bowl and stir into the oat mixture.
- Add the dry ingredients to the bowl and stir until flour is just moistened.
- Stir in currants, orange zest and optional nuts.
- Fill muffin cups ¾ full.
- Bake 15 minutes for a standard muffin pan, or until a toothpick inserted in the center of a muffin comes out clean.
- Bake 25 minutes for a large 6-muffin pan, or until a toothpick inserted in the center of a muffin comes out clean.
- Immediately remove from pans and serve.
