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"Embrace fall flavors over the next few months with our new series, featuring the best autumn-themed healthy blogger snacks and recipes. Got an extra can of pumpkin in your pantry leftover from last year&amp;#039;s pie-baking? Put it to good use with these pumpkin oatmeal muffins from Julie, at pbfingers.com!    &amp;quot;I love curling up on the couch with a hot mug of coffee and one of my warm pumpkin oatmeal muffins on a crisp Sunday morning in the middle of the fall. Every time I bite into one of these muffins and taste the pumpkin flavor, I know Thanksgiving is on its way!&amp;quot; she says. Pumpkin Oatmeal Muffins (makes 12 muffins) Prep time: 15 minutes, Bake Time: 18 minutes Ingredients:  3/4 cup whole wheat flour, 3/4 cup all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, 1 cup old fashioned oats, 1/3 cup brown sugar, 1/2 cup sugar, 1 egg, 1 cup canned pumpkin, 3/4 cup milk, 1/3 cup canola oil Optional mix-ins: nuts, chocolate chips, butterscotch chips, raisins  Directions:   1. Preheat oven to 400 degrees and line muffin tin with muffin cups 2. Combine whole wheat flour through sugar in a large bowl and mix to evenly distribute ingredients 3. In a separate bowl, mix egg, pumpkin, milk and canola oil 4. Pour pumpkin mixture into flour mixture and stir until batter is thick and fully mixed 5. Fold in optional mix-ins 6. Pour batter into muffin cups and bake for 18 minutes or until tops of the muffins bounce back when lightly touched 7. Cool, top with cinnamon or honey butter and enjoy   "^^<http://www.w3.org/2001/XMLSchema#string>
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