Pumpkin oat Muffin/Bars

By dette

Ingredients

• 1 1/2 cup whole wheat flour (or bran, white)
• 1 cup oats (I use steel cut)
• 1/2 cup Splenda brown sugar ( calls for 3/4 reg. brown sugar but I scale back)
• 1/2 cup walnuts (or nuts of your choice)
• 1 tablespoon baking powder
• 1 1/2 pumpkin pie spice (or cinnimon)
• 1 cup pumpkin
• 3/4 cup fat free milk (sub as needed)
• 1 egg slightly beaten
• 1/3 cup veg oil (canola oil)

Details

Servings 24

Preparation

Step 1

Mix all dry ingredients together. Add pumpkin, milk, oil and slightly beaten egg. Mix lightly (do not over mix) add walnuts.

You can make giant muffins, reg. muffins or spread onto a cookie sheet. I like the cookie sheet because it is easy to cut into squares, you can make them the size you want and stores easily.

Bake 375-400 for about 15 to 20 mins. use toothpick to check middle to see if done. Do not over cook.

These freeze really well. I wrap them individually and they thaw out quickly for the morning at work or snack.

**Must often I double recipe and spread onto the cookie sheet for thicker bars. Plus the canned pumpkin is almost 16 oz.