These homemade wontons are deep fried to a crisp texture and filled with pork that has been spiced with ginger and garlic.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- ¾ cup all-purpose flour
- ¾ cup quick cooking oats
- ⅔ cup white sugar
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ cup canned pumpkin
- ½ cup milk
- 1 egg
- ¼ cup butter, melted
- ¾ cup fresh blueberries or frozen blueberries, thawed
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
- Mix the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg, and butter. Gradually stir in the flour mixture, just until all ingredients are moistened. Fold in the blueberries. Spoon batter into muffin cups, filling to the top.
- Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.
Nutrition Facts
| Calories | 146 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 265 mg |
| Sugars | 13 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I added a little extra blueberries. They are really good!
Delicious, low calorie and easy to make. I split the sugars to equal white and brown as suggested by reviews. I used regular cooking oats because that’s what I had and it worked great. I also added more blueberries. I also sprinkled the top with a little turbinado sugar. They came out very moist because of the extra blueberries and make a nice breakfast muffin.
This was delicious as it is. I didn’t change a thing. I will be making them again.
Loved it!
Great recipe. I modified it to make it WW friendly. I substituted the sugar for Splenda. I eliminated the butter. I used a Whoopi pie pan sprayed with non stick spray and only baked 12 minutes. It ended up being 0 ( zero) points.
I made a double batch of these muffins. They are so moist, and yummy. The only variation to the recipe I made was omitting 1/3 cup of sugar. Also, I used 2/3 cup brown sugar with 1/3 cup white sugar.
Worth 5 stars, because I made as-is and they were good. Now I sub brown sugar and add 1 tsp vanilla and 1/2 tsp pumpkin pie spice to kick up the flavor and we like them even more.
I made the recipe exactly as listed excepted I added banana, shredded coconut, and walnuts. I also increased the blueberries a bit. I think they would have been boring without my modifications.
Delicious!! One of our family favorites; I always make 3 batches; one for my family, one for the office staff and one for a couple of neighbors! Thank you!
Excellent and so easy to make!!
These are tasty. They have an interesting texture from the oatmeal. I followed the recipe exactly, and I thought they needed more spice. Next time I’m going to try doubling the spices.
These were horrible. The batter was very runny which should have been a clue. The finished product was heavy and way tooooo sweet.
Forgot the sugar but added a dab of honey when eating them. Very good!
Delicious! I make these a lot. I used 1/4 cup of whole wheat flour instead of all all purpose. I also added 1/4 of flax seed.
I made these muffins today and they are delicious! Moist, low fat, nutritious, and not overly sweet – thank you for sharing this great recipe! I’m allergic to dairy so I made a couple alterations: used cashew milk in place of regular milk, and Earth Balance Organic Whipped vegan butter in place of the regular butter. Even with the replacements, the muffins still turned out tasty. Thanks again!
Thought these were too sweet and not “pumpkiny” enough….I’m a huge fan of pumpkin. I would definitely cut the sugar in half and increase the pumpkin.
They were very good! I did make changes based on what I had in the panty. I substituted 1/2 cup of honey for the sugar. I didn’t have pumpkin, so I used a cup of canned sweet potatoes. I used wheat flour and a 1/2 cup of Apple sauce for the butter. Very moist and yummy!
Delicious! I doubled the recipe and made 2 dozen muffins. I didn’t have enough blueberries, so used them in about 10 muffins. With or without blueberries, they were gobbled up! I will make again. Thank you for sharing!
These were so yummy! And all of those healthful ingredients make these wonderful with breakfast.
Theses are very good but the only issue we have is that they’re very dense and heavy. I may cut down on the oats next time.
These were okay. I liked the pumpkin/blueberry combo. No problem with rising. Glad I tried them but probably won’t make them again. Lacked a little something in the flavor department. Could probably remedy this with some experimentation with the amount of spices or pumpkin or something but you know how it goes, so many recipes so little time!