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Dairy
Easy
12 Servings
Allergens 
35 Minutes
Diets
No Diets specified
Submitted by Mary Hawkes
These moist, tender muffins have it all! Great pumpkin flavor, warm cinnamon and clove spice, a crunchy pecan topping and whole grain goodness!
Nonstick cooking spray
1 cup uncooked old-fashioned rolled oats
2/3 cup buttermilk, at room temperature
2 large eggs
2/3 cup canned pumpkin puree
1/3 cup granulated sugar
1/4 cup packed golden brown sugar
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
1/3 cup flaxseed meal
1/3 cup wheat germ
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/3 cup chopped pecans
3 tablespoons granulated sugar
1/4 teaspoon cinnamon
Preheat oven to 400°F. Spray a muffin tin (using twelve 2-1/2-inch muffin cups) with cooking spray or line with paper baking cups; set aside.
In a large bowl, combine oats and buttermilk; let stand for 5 minutes. Add eggs, pumpkin, sugars, oil and vanilla; mix well. Whisk together the flour, flaxseed meal, wheat germ, baking powder, baking soda, cinnamon, cloves and salt. Add to oat mixture; stir just until moistened.
Spoon batter (or use an ice cream scoop) into muffin cups, filling each until almost full. Sprinkle tops with pecans; mix sugar and cinnamon and sprinkle over nuts. Bake 20 minutes or until golden brown. Serve warm.
Makes 12 muffins
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