Pumpkin Oatmeal Cake Ingredients:
1 cup quick-cooking oats (see note)
3/4 cup water, room temperature
3/4 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 ½ teaspoon pumpkin pie spice
4 tablespoons (1/2 stick) unsalted butter, softened
½ cup canned pumpkin
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup packed (3 1/2 ounces) light brown sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Prepare your muffin tins with paper liners or cooking spray.
2. Combine oats and water in medium bowl and let sit until water is absorbed, about 5 minutes.
3. In another medium bowl, whisk flour, baking soda, baking powder, salt, and pumpkin pie spice together.
4. In bowl of standing mixer, beat butter and sugars on medium speed until combined and mixture has consistency of damp sand, 2 to 4 minutes, scraping down bowl with rubber spatula halfway through mixing. Add egg and vanilla and pumpkin; beat until combined, about 30 seconds. Add flour mixture in 2 additions and mix until just incorporated, about 30 seconds. Add soaked oats and mix until combined, about 15 seconds.