Pumpkin Breakfast Muffin with Oats

Instructions:

1. Preheat your oven to 375°F (190°C). Line a 12 cup standard muffin tin with liners or grease it with non stick spray.
2. Pour the pumpkin puree, maple syrup, egg, oil, and vanilla into a large bowl. Whisk vigorously until the mixture looks smooth and glossy.
3. Pour the flour, oats, baking soda, salt, and pumpkin pie spice directly on top of the wet ingredients.
4. Use a spatula to gently fold the flour into the pumpkin. Stop the moment no white streaks remain Note: overmixing creates tunnels in the muffin.
5. Scoop the batter into the 12 muffin cups. Fill each about 3/4 full to leave room for the rise.
6. Bake for 18-22 minutes. Look for the tops to spring back when lightly pressed.
7. Insert a toothpick into the center. It should come out with only a few moist crumbs attached.
8. Let the muffins sit in the pan for 5 minutes. Transfer them to a wire rack to finish cooling.