Prepare the pumpkin: Peel it, remove the seeds, clean it, and cut it into small chunks. Weigh out 300 g (10.6 oz) and place it in a blender along with the 1 1/3 cups of oil. Blend until you get a pumpkin purée.

Mix the dry ingredients: Pour the puréed mixture into a large bowl and add: sugar, rolled oats, all-purpose flour and baking powder.

Add cinnamon and eggs: Add the 1 1/2 teaspoons cinnamon and the 5 eggs, then mix everything with a hand mixer until smooth.

Fill the muffin cups: Once the batter is ready, spoon it into the muffin molds, filling them to about one finger below the rim.

Optional topping: Sprinkle a little sugar and cinnamon on top so they form a crispy layer when baked.

Bake: Preheat the oven first (380F🇺🇸 or 180C🇪🇸). Bake the muffins until they rise and turn golden on top. Check doneness by inserting a toothpick or knife into the center—if it comes out clean, they’re done.

Finished result: The muffins will be moist and soft inside. Enjoy them!!!