12 Servings
35 Minutes
Allergens
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!
Makes 12 muffins
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.
