Ingredients

2 cups flour

1 cup quick cooking oats

4 tsp baking powder

1 tsp salt

2 1/2 tsp pumpkin pie spice

4 eggs

1 cup packed brown sugar

1/2 cup canola oil

1/2 cup water

16 oz pumpkin

24 pecan halves

For icing:

8 oz cream cheese

1/4 cup butter

4 cups confectioners’ sugar

1 tsp vanilla extract

1/2 tsp maple extract

Preparation

  1. Preheat oven to 350 degrees.
  2. Prepare muffin tins with paper liners.
  3. Mix dry ingredients in a medium bowl. Set aside.
  4. In a mixer, beat eggs, brown sugar & oil until light & fluffy. Add water & pumpkin; mix well.
  5. Stir in dry ingredients.
  6. Fill muffin tins 2/3 full.
  7. Bake about 15 minutes or until a toothpick comes out clean.

Icing:

  1. Meanwhile, cream together the cream cheese & butter to make the icing. Stir in the confectioners’ sugar & flavorings. Mix with mixer until icing forms.

  2. Cool muffins. Ice once completely cool; place pecan half on top. Store iced muffins in refrigerator.