In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish.
Depending if you are making bread or muffins, either spoon the mixture into a non-stick (or sprayed with PAM) muffin tray or bread pan. Donft forget to sprinkle some raw oats on top to make eem look pretty!
Pop them in the oven for about 25 minutes (for muffins) or 75 minutes (for bread) and do a fork check near the end to test done-ness.
Mmmm Good! I just made these and the whole house smells delicious. I used dried cranberries instead of raisins and added cocoa covered pumpkin seeds and pecans. I forgot the eggs though :( They came out ok, but I can't wait to make again with the egg.
Most excellent and very moist despite the lack of oil! Great way to use the Halloween pumpkin I bought but did not carve. I added 1/3 C ground flax seeds for the nutritional benefits. Nothing better than a pumpkin muffin and a cup of coffee in the morning. Mmmmmm.
These are a new favorite at my house. They were very easy to make (I made some substitutions based on what I had- a flax egg since I was out of eggs, Splenda and some molasses for the brown sugar since my brown sugar was a brick, and I used my own pumpkin pie spice mix). Will definitely make again!
very good, although I wasn't able to find "pastry" flour so I had to use regular whole wheat flour. I substituted Hershey "cinnamon" chips for the raisins and it was a great compliment to the recipe giving it that extra spice flavor!