1 1/3 cups AP flour
1 1/3 cups whole wheat flour
1 1/2 cups quick oats or rolled oats ground in food processor
1 tbsp baking powder
1/2 tsp salt
2 eggs
2/3 cup raw sugar
1 1/2 cups pumpkin puree
2 tsp pumpkin pie spice
1 tbsp molasses
1 cup milk, any kind
Preheat oven to 400 degrees.
Add dry ingredients to bowl first and whisk to combine. Add wet ingredients on top of dry mixture. Gently fold together with a spatula, scraping sides as you go- about 10 "folds" around the bowl. The mixture will be lumpy and not all the flour will be mixed in. Once it's about 90% combined, it's ready for the muffin cups.
Line muffin tins with paper liners. Spray liners with non-stick spray. Scoop mixture into each cup (2/3 full).
Bake for about 20 minutes or until a toothpick poked into the center comes out clean. Cool before serving.
Freezes well.
Makes 24.
