# Components:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 cup old-fashioned rolled oats
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 1/2 teaspoons ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/4 teaspoon ground ginger
09 - 1/4 teaspoon ground cloves
→ Wet Ingredients
10 - 1 cup pumpkin puree
11 - 2 large eggs
12 - 1/3 cup vegetable oil or melted coconut oil
13 - 1/2 cup milk, dairy or unsweetened plant-based
14 - 2/3 cup packed brown sugar
15 - 1 teaspoon pure vanilla extract
→ Add-ins
16 - 3/4 cup chopped pecans, plus extra for topping
17 - 1/2 cup raisins or dried cranberries (optional)
# Preparation Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large bowl, whisk together flour, oats, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly blended.
03 - In a separate bowl, whisk pumpkin puree, eggs, oil, milk, brown sugar, and vanilla extract until smooth and fully integrated.
04 - Add the wet mixture to the dry ingredients and stir gently until just combined. Avoid overmixing for optimal tenderness.
05 - Fold in chopped pecans and raisins or dried cranberries, if using, until evenly distributed.
06 - Evenly divide the batter among prepared muffin cups, filling each about three-quarters full. Sprinkle additional pecans on top if desired.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
