Perfect for breakfast, snack, or dessert; these muffins provide 4 grams of fiber and 7 grams of protein!
Adapted from Smart Spot Magazine
2 cups plus 2 tbsp old fashioned oats
3/4 cup whole wheat flour
1/2 cup sugar
2 tsps pumpkin pie spice (make your own recipe)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground cloves
1 cup canned pumpkin
3/4 cup buttermilk
2 tbsp canola oil
Preheat oven to 375 degrees & lightly coat 12 muffin cups with non-stick cooking spray or paper muffin cups and set aside.
Place 2 cups of the oats in a food processor; cover and process until fine. Transfer to a large mixing bowl and stir in flour, sugar, pie spice, baking powder, baking soda, salt and cloves. Make a well in the center of the mixture and set aside.
Using a wire whisk, whisk together pumpkin, buttermilk, eggs and oil in a medium mixing bowl. Add mixture all at once into the well of the flour mixture. Stir just until moistened as you want the batter to be thick and lumpy. Spoon into the prepared muffin cups, filling each about 2/3s full. Sprinkle the remaining oats on the tops of muffin batter. Bake for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in muffin cups on a wire rack for 5 minutes before removing from cups.