- 1 ½ cups flour
- 1 cup old-fashioned oats
- ¾ cup dark brown sugar
- 1 teaspoon pumpkin pie spice
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 egg
- 1 cup pureed honeynut or butternut squash or pumpkin
- ¾ cup milk
- ⅓ cup canola oil
Preheat the oven to 400°F. Place paper liners in a twelve cup muffin tin.
Combine the flour, oats, brown sugar, pumpkin pie spice, baking powder, baking soda, cinnamon, and salt in a large bowl.
Beat the egg slighly in a medium bowl, add the puree, milk, and oil; stir until well combined. Add the wet mixture into the dry mixture and mix just until combined.
Spoon the batter evenly into the lined muffin tin cups - they should be about two-thirds full.
Bake the muffins for 22-25 minutes or until golden brown. Cool the muffins in the pan on a wire rack for 5 minutes. Remove the muffins from the tin and serve warm, keep covered at room temperature for up to 3 days, or cool completely and freeze for up to the 3 months.
- Yields: 12 servings
- Preparation Time: 40 minutes
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