Moist Pumpkin Oatmeal Muffins - cooking recipe

Ingredients

1 cup dry rolled oats (the regular kind, not the quick-cooking kind)
1 (14 ounce) can pumpkin puree
1 cup brown sugar
1/4 cup canola oil
3/4 cup low-fat buttermilk
1/2 cup water
4 eggs
2 cups whole wheat flour
2 3/4 teaspoons pumpkin pie spice or 2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg or 1/2 teaspoon dried nutmeg, powder
4 teaspoons baking powder
1 teaspoon kosher salt or 1/2 teaspoon table salt

Preparation

Preheat oven to 350 degrees F.
Into a large bowl measure and mix the oats, pumpkin purree, brown sugar, oil, buttermilk, eggs and water. Let this mixture sit while you measure the dry ingredients.
Into a medium bowl measure the flour, spices, baking powder and salt. Mix together with a wire whisk.
Pour dry ingredients into the pumpkin mixtue and stir together just until dry ingredients are moistened.
Spray muffin cups with spray realease.
Fill muffin cups a little more than half full.
Bake regular sized muffins for 18 - 20 minutes, smaller muffins for 15 - 16 minutes.
Let muffins sit in pans for 3 or 4 minutes then gently turn out onto baking rack to cool completely.