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Oatmeal Carrot Muffins

Oatmeal Carrot Muffins made with Mae's Seasonings Pumpkin Spice. These are also made with buttermilk for very moist muffins. These are freezer friendly. Great snack for the kids.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Breakfast, Snack
Servings 12

Ingredients
  

  • 1 cup buttermilk
  • 1 cup quick cooking rolled oats
  • 1 egg, beaten
  • 1/2 cup brown sugar, packed
  • 1/3 cup butter, melted
  • 1 cup finely shredded carrots
  • 1 tsp pure vanilla extract
  • 1 cup all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp Mae’s Seasonings Pumpkin Spice
  • 1 tsp salt

Instructions
 

  • Preheat oven to 375 F. Grease 12 muffin cups.
  • Pour buttermilk over oats in a large bowl. Add beaten egg, melted butter, brown sugar, carrots and vanilla and mix thoroughly.
  • In a small bowl, combine flour, baking powder, baking soda, Pumpkin Spice and salt and mix. Add to oat mixture stirring just until moistened.
  • If desired, add raisins, walnuts or chocolate chips at this point.
  • Fill greased muffin cups 3/4 full.
  • Bake for 15 - 18 minutes or until toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the pan for 10 minutes before removing to cool completely.

Notes

or more info on Mae's Seasonings Pumpkin Spice: Click Here!        
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Keyword muffins