They're also great to take along to work or school for a midday snack, or if you're the type of person who forgets to eat breakfast (ahem, my husband! Ha).
1 c. wheat flour
1/4 c. oats
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. each cloves, nutmeg
1/4 tsp. each, ginger, allspice
1/3 c. brown sugar (lightly packed)
2 Tbsp. molasses
2 Tbsp. maple syrup
2/3 c. pumpkin (not pie filling)
2 tsp. vanilla
1/3 c. walnuts, chopped
1. In a medium bowl, sift together flour, oats, baking soda, baking powder, salt, and spices. Set aside.
2. In a large bowl, blend brown sugar, molasses, maple syrup, and egg with a mixer for about a minute until well combined. Add pumpkin, banana, and vanilla, blending until all ingredients are well incorporated.
3. Add wet ingredients to dry, stirring until just combined. Stir in walnuts. Let batter set in refrigerator for 20 minutes. Preheat oven to 325.
4. Pour batter into muffin pan. I filled mine pretty full and it made 24 with some delightful muffin tops. You could also leave a little room and it would probably make about 30 mini muffins, sans the poofy top. Bake for 15-20 minutes, until toothpick comes out clean.