3/4 c. quick oats
2/3 c. sugar
2 t. baking powder
3/4 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1/2 c. canned pumpkin
1/2 c. milk
1/4 c. butter, melted
3/4 c. fresh blueberries or thawed frozen berries
Preheat oven to 400 degrees. Grease and flour muffin pan or use paper liners.
Mix the flour, oats, sugar, powder, salt, cinnamon, and nutmeg in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg, and butter. Gradually stir in the flour mixture, just until all ingredients are moistened. Fold in the blueberries. Spoon batter into muffin cups, filling to the top.
Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.
Yield: 12 regular muffins or 24 minis.
Note: I did these in mini-muffin tins for a good snack for my babe. I hope he likes them as much as I did! Also, even though I did them in the mini tins, they still needed nearly 20 minutes.