I didn't have any quick oats. I wasn't sure how rolled oats would work, since there isn't a lot of liquid to soften them up. I tried coarsely grinding the rolled oats, but they wouldn't go through the mill very easily. So I thought I would try coarsely grinding oat groats. It worked! It looked like fine instant oatmeal.
|Back: oat groats and rolled oats; Front: coarsely-ground oats|
Stir together and set aside:1 1/2 cups (6.4 oz.) whole-wheat flour (soft white wheat flour)1 1/2 cups (4.9 oz.) uncooked quick oats1/4 tsp. salt1 1/2 tsp. pumpkin pie spice2 1/2 tsp. baking soda
In a large bowl, cream:1/2 cup butter, softened1 1/2 cups packed light brown sugarAdd and beat until light:3 eggsAdd and mix well:2 cups canned pumpkin
Stir the dry ingredients into the wet ingredients all at once, mixing gently but thoroughly. Fill 24 greased muffin cups about ¾ full. If desired, sprinkle ¼ cup chopped walnuts on top of the muffins. Bake at 350°F for about 20-25 minutes, until tops spring back when lightly touched. Remove from tins and cool on rack.