Pumpkin Oat Muffins

INGREDIENTS:

1 glass pumpkin puree

2 glasses oats

1/2 glass sugar

3 spoonfuls butter

1 egg

1/2 spoonful baking soda

4 shakes cinnamon

2 shakes nutmeg

2 shakes ginger

1 dash salt

DIRECTIONS:

1) Preheat the oven to 375. Blend 1 1/2 glasses of the oats in a blender or food processor until they form a flour-like texture.

2) Combine the pumpkin puree, egg, and sugar in a bowl. Melt the butter and add it to the mix. In a separate bowl combine oat flour, the remaining unblended oats, spices, and baking powder.

3) Combine the wet and dry ingredients and pour into a muffin tin lined with cupcake liners.

4) Bake for 20 minutes checking regularly after 12 minutes. They are done when a toothpick inserted in the middle of a muffin comes out clean.

SUBSTITUTION IDEAS:

Oats —> Regular flour for the 1 1/2 glasses that get blended (would keep 1/2 glass of whole oats in recipe)

Egg —> Flax egg (1 spoonful ground flax mixed with 3 spoonfuls water)

Spices —> Replace all with pumpkin pie spice