Look, I know it's still technically summer but I don't care. If there's a chill in the air when I wake up in the morning, it's time to pumpkin all the things. These muffins are toddler approved (chocolate!) and help a certain digestive issue the toddler seems to have developed out of pure stubbornness (oatmeal!).

Ingredients

1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup loosely packed brown sugar
1/2 cup rolled oats (not quick or instant oats)
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg
1/2 teaspoon salt
1 cup pure pumpkin puree
1/4 cup milk
2 eggs
1/4 cup vegetable oil
1 teaspoon vanilla
1/2 cup add-ins (chocolate chips, nuts, raisins, or a combo)

Directions

Preheat oven to 375F. Line muffin tin with paper liners (12).

In large mixing bowl, whisk together flours, sugar, oats, baking powder, spices, and salt.

In another mixing bowl, mix together pumpkin, milk, eggs, oil, and vanilla.

Add pumpkin mixture and add-ins (our house is purely a chocolate chip house but feel free to add nuts or raisins if you're a heathen) to flour mixture. Stir gently just until combined.

Fill paper liners 3/4 cup full and bake 18 - 22 minutes until toothpick inserted in the middle comes out clean.

Makes 12 muffins.