These were originally "Oatmeal Pumpkin Muffins", but I didn't have the Pumpkin Pie Spice that it called for. So I adjusted it a little, and they turned out FANTASTIC! Great texture, great flavor, and lots of SF.
Ingredients - 1 C rolled oats (blend in blender until a fine powder) - 1 1/2 C All-Purpose Flour - 3/4 C firmly packed brown sugar - 2 t Baking Powder - 1 1/2 t Pumpkin Pie Spice (I did 1 t Nutmeg, 1/2 t Cinnamon) - 1/2 t Baking Soda - 1/2 t salt - 1/4 C chopped nuts (I didn't have any, so I omitted this) - 3/4 C soy or rice milk (I used rice) - 1 C canned pumpkin - 4 T applesauce
Topping: - 1/4 rolled oats - 1 T firmly packed brown sugar - 1/8 t Pumpkin Pie Spice (I used Nutmeg and Cinnamon)
1. Preheat oven to 400 F 2. Spray twelve medium muffin cups with non-stick cooking spray or line with paper baking cups 3. Combine the dry ingredients and the pecans. Mix well. 4. Mix pumpkin, applesauce, and milk together. Add to dry ingredients and mis until just moistened. 5. Fill muffin cups until almost full 6. Bake 22 to 25 minutes. (Until wooden pick inserted and comes out with no crumbs) Cool for 5 minutes in pan on a wire rack.