Another favorite muffin recipe at our house. This recipe makes two dozen regular size muffins or 4 dozen mini or "gem" sized muffins. They keep great in the freezer and are perfect for a nutritious, delicious snack or breakfast carb choice. You could add chopped nuts and/or raisins or chopped dates, but my bunch likes them "plain". When you bake them, your house will smell so good!
- 1 cup dry rolled oats (the regular kind, not the quick-cooking kind)
- 1 (14 ounce) can pumpkin puree
- 1 cup brown sugar
- 1⁄4 cup canola oil
- 3⁄4 cup low-fat buttermilk
- 1⁄2 cup water
- 4 eggs
- 2 cups whole wheat flour
- 2 3⁄4 teaspoons pumpkin pie spice or 2 teaspoons ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon freshly grated nutmeg or 1⁄2 teaspoon dried nutmeg, powder
- 4 teaspoons baking powder
- 1 teaspoon kosher salt or 1⁄2 teaspoon table salt
- 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.