Pumpkin Oat Muffins

Heat the oven to 165°C (325°F). Lightly coat the wells of a standard 12-cup muffin pan with nonstick spray. Measure the pumpkin as plain purée rather than pie filling, which contains added sugar and spices.

In a large bowl whisk the oil, maple syrup and room-temperature Greek yogurt until blended. Add the egg and vanilla and whisk until the egg is fully incorporated. Whisk in the pumpkin purée.

Scatter the baking soda, cinnamon, nutmeg, ginger, allspice and salt evenly over the wet mixture and stir to combine. Add the whole wheat flour and rolled oats. Fold gently with a rubber spatula just until no dry flour remains; avoid beating the batter.

Divide the batter evenly among the 12 prepared wells. The cups will be quite full. Sprinkle a few additional rolled oats on each top; keep the topping light so the centres remain visible for the doneness check.

Bake for 24 to 29 minutes. Insert a toothpick into the centre of a middle muffin; it should come out without wet batter. If using a food thermometer, the credited source also suggests a centre temperature of about 93°C (200°F). If still wet, bake a little longer and recheck.

Let the pan stand on a wire rack for 5 minutes, then carefully loosen the muffins and move them to the rack to cool. They are delicate while warm. Once fully cool, store in a paper towel-lined airtight container in the refrigerator for up to 4 days, or freeze tightly wrapped for up to 3 months. Thaw before serving.