Whole Wheat Oat Pumpkin Muffins

By á-8016

Nutritional Information:
Calories: 70.4, Fat: 0.9g, Carbohydrates: 13.6g, Protein: 3.1g, Fiber: 2.6g

Ingredients

• Ingredients:
• 1 egg or 1/4 cup egg beaters
• 2/3 cup Splenda
• 1 can (1 3/4 cups) pure pumpkin
• 1 tsp vanilla extract
• 2/3 cups skim milk
• 1 cup whole wheat flour
• 1/2 cup oat flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• Optional: mini chocolate chips
• Note: If you can't find oat flour, can put quick cook oats (not instant) in blender and pulverize/shake/pulverize until it grinds down to a flour.

Details

Servings 12

Preparation

Step 1

Directions:
Preheat oven to 425 degrees.

Spray a 12-serving muffin pan with nonstick cooking spray or line with paper baking cups and spray insides with nonstick cooking spray. Set aside.

In a large bowl combine pumpkin, eggs, splenda, vanilla, milk and stir well. Sift in flours, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Mix with mixer to ensure muffins are light and fluffy.

Fill prepared muffin cups equally, sprinkle tops with extra cinnamon or quick oats and brown sugar, if desired.

Bake 20 minutes, or until a wooden toothpick inserted in center comes out clean.