I was flipping through a magazine the other day and came across a Pumpkin-Sticky-Bun muffin.  I was drooling over it when my dear husband looked over my shoulder and began begging me to make them for him.  Yesterday, I pulled out said magazine and took a look at the recipe - I quickly realized that, although the muffins sounded delicious, they were chock-full of sugar and super high in calories.  I wanted to make something that would be filling and yet healthy for my husband to take for his breakfast today.  So, I searched for a different recipe and stumbled upon a pumpkin oatmeal muffin - it sounded hearty and healthy and delicious, so I whipped up a batch (they smelled REALLY good last night) and sent some off with Max for breakfast this morning.  I thought I'd share the recipe, as I have added it to my collection and am definitely going to be making these again!

Pumpkin Oatmeal Pecan Muffin

*adapted from Pumpkin Oatmeal Muffins @ Carrots 'n' Cake

1 cup all-purpose flour

1 cup oats (I use the old-fashioned variety)

1/2 cup packed brown sugar

1 tsp. baking powder

1/2 tsp. baking soda

1 1/4 cup canned pumpkin

1 egg

1 tbsp. canola oil

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/8 tsp. ground cloves

1/8 tsp. ground allspice

1/4 cup raisins (always optional!)

1/3 cup chopped pecans (also optional!)

Preheat oven to 375º and prepare muffin pan (coat with non-stick spray or insert muffin cups).

Combine all ingredients in large bowl and stir until mixed well.

Scoop batter evenly into muffin tins (I made 12 muffins).

Bake for 18-20 minutes.

Cool for a few minutes in pan.  Then, move muffins to cooling rack.