1 1/2 cups old-fashioned rolled oats
1 cup canned pumpkin
2 large eggs
1/2 cup honey
1 tablespoon molasses
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup milk
1 cup water
1 teaspoon vanilla
Heat the oven to 375 F. Butter or oil a 12-cup muffin tin.
Place the oats in a large skillet over medium-high heat. Swirl and stir the oats for 2-3 minutes, until they smell toasty. Transfer the oats to a medium bowl or plate to cool. In a large bowl, combine the pumpkin, eggs, honey, molasses, cinnamon, cloves, nutmeg and salt and whisk to combine. When the mixture is smooth and well-combined, whisk in the milk, water and vanilla. Stir in the toasted oats.
Divide the mixture between the muffin cups, filling them to the top. Stir the mixture between scoops to keep the oats evenly distributed. Bake for about 35 minutes, until lightly puffed and dry on top; a toothpick inserted into the center of a muffin cup should come out with no batter sticking to it.
Cool the pumpkin bakes in the pan on a rack for at least 5 minutes before serving. If desired, cool completely, then transfer to a storage container with a tight-fitting lid and store in the refrigerator for up to a week. You can also transfer to a zip-close freezer bag and keep frozen for up to 2 months. Thaw overnight in the refrigerator prior to use, or pack the frozen bakes in your lunch; they’ll be ready to eat by lunchtime.
Tips: Baking pumpkin spiced oats in a muffin tin produces neat little cylinders of pumpkin oat goodness that are just as good cold as they are warm from the oven. Try them with a dollop of vanilla yogurt and a drizzle of maple syrup, or a spoonful of your favorite fruit spread.