Pumpkin Oatmeal Muffins
Beat the butter and brown sugar on low speed. Add the pumpkin puree, egg, and vanilla, and beat until well mixed. Set aside.
In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients, and mix until no flour streaks remain.
Gently fold in the rolled oats.
Fill each cavity of the muffin pan about ½ to ⅔ of the way full. Bake for 18 to 22 minutes at 350°F.
Enjoy warm, and store any leftovers in an airtight container for up to 3 days.
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