These are a homemade recipe of what are probably the most delicious pumpkin muffins that you will ever consume. Half of the flour is substituted with oats and half the butter with canola oil, so it is slightly healthier but still tastes amazing! You'll never buy pumpkin bread/muffins premade again... SERIOUSLY.
Preheat the oven at 325 degrees. In a large mixer, blend sugar with (softened) butter and oil on low until "creamed." Add eggs and vanilla extract.
Pour oats in blender and blend until mostly smoothed out. The oats will still be visible, just more ground up.
In a bowl, mix dry ingredients. Pour into mixer a little at a time. Mix on low until blended into smoothe batter (there should be small lumps, though).
Grease muffin tin or bread pan and pour in batter, filling a little over half way. (I like to use a mini muffin tin, because it makes even more that can be used as snacks)
Bake regular muffins at 325 for 20-30 min, mini muffins for 15- 20 min, and loaf for about 45 min, all until a slightly orange "golden brown." ENJOY Thoroughly!