Ingredients
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1 cup dry rolled oats (the regular kind, not the quick-cooking kind)
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1 (14 ounce) can pumpkin puree
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1 cup brown sugar
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1/4 cup canola oil
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3/4 cup low-fat buttermilk
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1/2 cup water
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4 eggs
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2 cups whole wheat flour
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2 3/4 teaspoons pumpkin pie spice or 2 teaspoons ground cinnamon
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1/4 teaspoon ground cloves
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1/2 teaspoon ground ginger
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1/4 teaspoon freshly grated nutmeg or 1/2 teaspoon dried nutmeg, powder
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4 teaspoons baking powder
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1 teaspoon kosher salt or 1/2 teaspoon table salt
Instructions
- Preheat oven to 350 degrees F.
- Into a large bowl measure and mix the oats, pumpkin purree, brown sugar, oil, buttermilk, eggs and water. Let this mixture sit while you measure the dry ingredients.
- Into a medium bowl measure the flour, spices, baking powder and salt. Mix together with a wire whisk.
- Pour dry ingredients into the pumpkin mixtue and stir together just until dry ingredients are moistened.
- Spray muffin cups with spray realease.
- Fill muffin cups a little more than half full.
- Bake regular sized muffins for 18 - 20 minutes, smaller muffins for 15 - 16 minutes.
- Let muffins sit in pans for 3 or 4 minutes then gently turn out onto baking rack to cool completely.