Pumpkin and oatmeal muffins are thought of as a breakfast food, but make a nutritious snack any time of the day. Whether you are using fresh cooked pumpkin or canned, pumpkin oat muffins can be whipped up and cooked in less than an hour. The muffins are a welcome addition to lunch boxes and meals on the go.
Spray the cups of a 12-cup muffin tin with non-stick spray. Line each cup with a cupcake paper liner. Set aside.
Combine the flour, oats, brown sugar, baking powder, baking soda and pumpkin pie spice in a large bowl using a fork or whisk.
Combine the pumpkin, milk, oil and egg in a second bowl. Use a hand mixer to thoroughly combine the ingredients.
Pour the wet ingredients into the bowl of dry ingredients and mix until smooth.
Spoon the mixture into the cupcake liners, filling each three-quarter's full.
Bake in a 400 degrees Fahrenheit oven for 20 to 25 minutes or until the muffins are golden brown. Remove and allow to cool.