Ingredients

The following ingredients have 4 Servings
  • 3 cups old-fashioned oats
  • 1 1/2 tsps. baking powder
  • 1/4 tsp. salt
  • 1/3 cup dried cranberries
  • 1/4 cup crushed pecans
  • 1 1/2 tbsps. pumpkin pie spice
  • 2 large eggs
  • 1 1/2 cups Hood Whole Milk
  • 1/2 cup pureed pumpkin (*not pumpkin pie filling )
  • 1/3 cup honey

Instruction

  • Preheat oven to 350 degrees. Spray a nonstick muffin tin or grease with butter. I used a silicone muffin tin and did not need to grease mine.
  • In a large bowl, mix oats, baking powder, salt, nuts, dried cranberries, and pumpkin pie spice. Whisk to combine and set aside.
  • In a medium sized bowl, mix the wet ingredients which includes the pumpkin, eggs, milk, and honey. Whisk to combine.
  • Pour the wet ingredients into the dry ingredients and mix thoroughly with a wooden spoon. Allow the oats mixture time to soak up some of the excess liquid.
  • Use an ice cream scoop (without a spring) to fill each muffin tin well almost to the top. Be sure each muffin cup is evenly filled.
  • Place muffin pan on the center rack of the oven, and bake for 18-20 minutes. A toothpick inserted into the center of a muffin should come out clean.
  • Allow muffins to cool before removing them from the pan.
  • Enjoy muffins warm with a glass of milk, tea, or coffee.