Ingredients

The following ingredients have 12 Servings
  • 1½ cup rolled oats
  • 1¼ cup flour
  • ½ cup brown sugar, (firmly packed)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons pumpkin spice
  • ½ teaspoon salt
  • 1 cup pumpkin puree
  • ½ cup milk
  • 3 tablespoons vegetable oil
  • ½ teaspoon vanilla extract
  • 1 large egg, (whisked)
  • ½ cup pumpkin seeds, (plus more for garnish)

Instruction

  • Begin by preheating your oven to 400 degrees and coat a muffin pan with non-stick cooking spray. Set aside.
  • In a bowl, whisk together the rolled oats, flour, baking soda, baking powder, pumpkin spice, and salt. Set aside.
  • In a large bowl, whisk together the brown sugar, pumpkin puree, milk, vegetable oil, vanilla extract, and egg.
  • Add the dry mixture to the wet mixture and stir well to combine, but don’t over mix.
  • Next, fold in the pumpkin seeds.
  • Divide the batter evenly into twelve muffin cups. Sprinkle with extra pumpkin seeds if you desire.
  • Bake for 15 minutes. Remove from oven and allow to cool in the muffin pan for 5 minutes before transferring to a wire cooling rack to finish cooling.