Name: Pumpkin Oatmeal Muffins
Yield: 4 servings
Ingredients: 2 cups flour; 1 cup quick cooking oats; 4 tsp baking powder; 1 tsp salt; 2 1/2 tsp pumpkin pie spice; 4 eggs; 1 cup packed brown sugar; 1/2 cup canola oil; 1/2 cup water; 16 oz pumpkin; 24 pecan halves; For icing:; 8 oz cream cheese; 1/4 cup butter; 4 cups confectioners' sugar; 1 tsp vanilla extract; 1/2 tsp maple extract

Servings: 4 persons

2 cups flour
1 cup quick cooking oats
4 tsp baking powder
1 tsp salt
2 1/2 tsp pumpkin pie spice
4 eggs
1 cup packed brown sugar
1/2 cup canola oil
1/2 cup water
16 oz pumpkin
24 pecan halves
For icing:
8 oz cream cheese
1/4 cup butter
4 cups confectioners' sugar
1 tsp vanilla extract
1/2 tsp maple extract

1
1. Preheat oven to 350 degrees.
2
2. Prepare muffin tins with paper liners.
3
3. Mix dry ingredients in a medium bowl. Set aside.
4
4. In a mixer, beat eggs, brown sugar & oil until light & fluffy. Add water & pumpkin; mix well.
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5. Stir in dry ingredients.
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6. Fill muffin tins 2/3 full.
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7. Bake about 15 minutes or until a toothpick comes out clean.
8
Icing:
9
8. Meanwhile, cream together the cream cheese & butter to make the icing. Stir in the confectioners' sugar & flavorings. Mix with mixer until icing forms.
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9. Cool muffins. Ice once completely cool; place pecan half on top. Store iced muffins in refrigerator.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pumpkin Oatmeal Muffins

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