1Preheat the oven to 375?F. Put the beans (and the sauce they’re packed in), pumpkin puree, brown sugar, milk, oil, eggs and vanilla into a blender or food processor and pulse or blend until smooth, scraping down the sides if necessary.
3Add the oats, cinnamon, ginger, baking powder, baking soda and salt and pulse until the oats are finely ground. Let the batter sit for a few minutes (the oats will soften a bit), and blend again. Pour into 12 paper-lined muffin tins, and bake for 20 minutes, until raised, golden and springy to the touch. Makes 12 muffins.