Step 1

Pre-heat oven to 350ºF and grease a 12-cup muffin tray (I used cooking spray to keep it easy, but you can use butter or coconut oil as well).

Step 2

In a large bowl combine all of the dry ingredients; rolled oats, baking powder, pumpkin pie spice, and kosher salt. Mix well and set a side.

Step 3

In a medium bowl, combine pumpkin puree, maple syrup, eggs and milk. Whisk together and then pour the wet ingredients into the dry and stir until well combined.

Step 4

Gently stir in the pecan and the raisins and allow this mixture to sit for 5 minutes. This will allow the dry oats to absorb some of the liquid.

Step 5

Evenly divide the mixture amongst the muffin cups and pop in the oven for 20-25 minutes or until cooked through and golden brown over the top. Cool and enjoy!