Preheat the oven to 350 degrees F (175 degrees C).
Line a standard muffin tin with 12 muffin liners.
Mix together the old fashioned oats, quick cook oats, vanilla powder, baking powder, ground cinnamon, salt, and nutmeg.
In a separate bowl, beat together the eggs, maple syrup, and pumpkin. Stir in the water and oil.
Mix the wet ingredients into the dry ingredients, stirring until fully incorporated.
Scoop the batter into a lined muffin tin, approximately ¼ cup per muffin.
Bake for 30 minutes.
Transfer to a cooling rack.
An equal amount of pure vanilla extract can be substituted for vanilla powder. If you’re using vanilla extract, add it to the wet ingredients. Dried cranberries and/or crushed pecans could be stirred into the batter at the end.
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