Moist Pumpkin Oatmeal Muffins

• 1 cup dry rolled oats (the regular kind, not the quick-cooking kind)
• 1 (14 ounce) can pumpkin puree
• 1 cup brown sugar
• 1/4 cup canola oil
• 3/4 cup low-fat buttermilk
• 1/2 cup water
• 4 eggs
• 2 cups whole wheat flour
• 2 3/4 teaspoons pumpkin pie spice or 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg or 1/2 teaspoon dried nutmeg, powder
• 4 teaspoons baking powder
• 1 teaspoon kosher salt or 1/2 teaspoon table salt

1. Preheat oven to 350 degrees F.
2. Into a large bowl measure and mix the oats, pumpkin purree, brown sugar, oil, buttermilk, eggs and water. Let this mixture sit while you measure the dry ingredients.
3. Into a medium bowl measure the flour, spices, baking powder and salt. Mix together with a wire whisk.
4. Pour dry ingredients into the pumpkin mixtue and stir together just until dry ingredients are moistened.
5. Spray muffin cups with spray realease.
6. Fill muffin cups a little more than half full.
7. Bake regular sized muffins for 18 - 20 minutes, smaller muffins for 15 - 16 minutes.
8. Let muffins sit in pans for 3 or 4 minutes then gently turn out onto baking rack to cool completely.

oats, pumpkin puree, brown sugar, canola oil, lowfat buttermilk, water, eggs, whole wheat flour, pumpkin pie spice, ground cloves, ground ginger, nutmeg, baking powder, kosher salt

Taken from www.food.com/recipe/moist-pumpkin-oatmeal-muffins-438297 (may not work)