Whole Wheat Pumpkin Oat Muffins

Adapted from a 2007 Cooking light Recipe for pumpkin muffins.

2 1/4 C whole wheat flour
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
1/2 C quick cooking oats
1 C packed brown sugar
1 C canned pumpkin
1/3 C buttermilk
1/3 cup Olive Oil
1/4 cup molasses
1 teaspoon vanilla extract
2 large eggs lightly beaten
Cooking spray / extra olive oil for muffin pan cups

1. Preheat oven to 400 degrees
2. Measure out flour (don’t pack it in) and dump into a large bowl.  Mix next five ingredients in with the flour.  Mix all that dry stuff together with a fork or whisk
3. In a separate medium sized bowl, combine brown sugar and next six ingredients.  Stir well with a whisk.
4. Dump the wet ingredients into the dry.  With a wooden or other sturdy spoon, mix until moist, but not much after that.
5. Lightly grease your muffin pan with the cooking spray or extra olive oil on a paper towel.  You don’t want them soaking, but you do want a good glaze so the muffins don’t stick.
6. Spoon batter into a greased 12 small cup or 6 large cup muffin pan.
7. Bake at 400 degrees for 15 minutes or until a toothpick inserted into the center comes out clean.  (Note:  Baking times can vary like crazy.  If you’re going with the big muffins, they’ll probably take longer.)
8. When done, remove muffins from pans immediately and cool on a wire rack
9. Turn the oven off.  It’s best not to burn your house down.