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Pumpkin-Oat Mini Muffins

Pumpkin Oat Mini-Muffins

1 ½ cups rolled oats
1 tsp baking powder
1 tsp pumpkin pie spice
¼ tsp baking soda
¼ tsp salt
2 large eggs
1 cup pumpkin or butternut squash puree
¾ cup packed brown sugar
3 Tbsp vegetable oil
1 tsp vanilla extract
2/3 cup mini chocolate chips and/or chopped, dried cranberries
  1. Preheat oven to 350 °F.
  2. Coat a mini muffin tin with cooking spray or mini muffin cups.
  3. Pulse oats in blender until finely ground. Add pumpkin pie spice, baking powder, baking soda and salt to blender and pulse to blend.
  4. Add eggs, pumpkin or squash puree, brown sugar, oil, and vanilla to blender and puree until smooth.
  5. Stir chocolate chips and/or cranberries into mixture. Fill prepared muffin cups two thirds full.
  6. Bake for 15 to 17 minutes, until a toothpick inserted into center comes out clean.


Makes 24 mini muffins or 12 standard muffins. Recipe from

Be Good to the Land and the Land will be Good to You.

Philip James JONES, FARM FOUNDER, 1821-1912