3/8 c olive oil
3/8 c brown sugar
3/8 c cane sugar
1 1/2 c baked pumpkin
1 c oat flour
1/2 c rolled oats, reserve 2 tablespoons for garnishing
1/4 tsp salt
3/4 tsp baking soda
1/2 c pecans, reserve 2 tablespoons for garnishing
1/4 c pumpkin seeds, reserve 2 tablespoons for garnishing
Preheat oven to 350 degrees.
Cream olive oil, sugars and eggs. Mix in pumpkin. Then mix in flour, oats, salt and baking soda. Stir in nuts and seeds.
Scoop batter into muffin papers or tins until 2/3 full. Sprinkle with reserved oats, pecans, pumpkin seeds, and 1 tablespoon raw sugar (if desired).
Bake for 15 to 20 minutes, depending on size of muffin paper or tins.