Ingredients

• 0.75 cups all-purpose flour
• 0.75 cups quick-cooking oats
• 0.67 cups white sugar
• 2 teaspoons baking powder
• 0.75 teaspoons salt
• 0.5 teaspoons ground cinnamon
• 0.5 teaspoons ground nutmeg
• 0.5 cups canned pumpkin
• 0.5 cups milk
• 0.25 cups unsalted butter , melted
• 1 egg
• 0.75 cups fresh blueberries or frozen blueberries , thawed

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin or line cups with paper liners.
2. 2 Whisk flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a bowl until evenly blended. Combine pumpkin, milk, butter, and egg in a separate bowl; gradually stir in flour mixture just until moistened. Fold in blueberries. Spoon batter into the prepared muffin cups, filling each to the top.
3. 3 Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.

Nutrition per serving