Baked pumpkin oatmeal muffins

2 cups old-fashioned rolled oats, gluten-free as needed
1 teaspoon baking powder
2 teaspoons pumpkin pie spice*
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup pumpkin puree (not pumpkin pie filling)
1 egg or 2 egg whites
1/4 cup pure maple syrup
2 teaspoons pure vanilla extract
1 cup unsweetened vanilla almond milk 
1/4 cup chopped pecans or walnuts (optional)
1/4 cup dried craisins or any dried fruit (optional)
1/4 cup mini chocolate chips - Enjoy life or Krisda 
*Pumpkin pie spice = 1 teaspoon of ground cinnamon and 1/2 teaspoon each of ground ginger and nutmeg.

Here we go:

Preheat oven to 350 degrees. Spray muffin pan with non-stick spray. In a large bowl, stir together oats, baking powder, seasonings and salt.
In a separate bowl, mix pumpkin, 1 egg (or 2 egg whites), maple syrup, vanilla extract, milk and add-ins. Add pumpkin mixture to the oats and stir to incorporate.
Allow the mixture to set and thicken for about 3-5 minutes before spooning into your muffin pan.
Fill muffin pan almost completely full with oatmeal mixture. The muffins will not rise.
Bake for 30-35 minutes and until the center of each oatmeal muffin is set. Allow to cool for 10 minutes before serving. If you don't allow these to cool before taking them out of the muffin pan, they will fall apart. Store in a covered container in the fridge for about a week. 

Nutritional info calculated with 1 egg and 1/4 cup Enjoy Life mini chocolate chips. The addition of nuts and fruit was not included. Calculated per muffin- calories: 126, fat: 3.8g, protein: 3.5g, carbs: 21.6g, fiber: 3g, sugar: 9.7g, potassium: 10.4mg excellent source of vitamin A and good source of B-12

For the Pumpkin Seeds:
Rinse and soak in a large bowl for 10 minutes
Then add seeds to a large pot filled with water and 1tablespoon spoon of salt
Bring to a boil then simmer for 10 minutes
Bake at 400 for 5-20 minutes with sea salt & cumin...keep checking on them as they can burn easily.. Enjoy!