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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 71.7
  • Total Fat: 1.9 g
  • Cholesterol: 7.8 mg
  • Sodium: 6.6 mg
  • Total Carbs: 7.2 g
  • Dietary Fiber: 1.5 g
  • Protein: 1.7 g

View full nutritional breakdown of MAKEOVER: Whole Wheat Oat Pumpkin Muffins (by BHEINZMAN) calories by ingredient
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MAKEOVER: Whole Wheat Oat Pumpkin Muffins (by BHEINZMAN)

Submitted by: BHEINZMAN

View the original recipe for Whole Wheat Oat Pumpkin Muffins

Number of Servings: 24


    1 egg
    2/3 cup Splenda BrownSugar Blend
    1 can (1 3/4 cups) pumpkin, not pumpkin pie mix
    1 tsp vanilla extract
    1/3 cup nonfat milk
    1/3 cup applesauce
    1 cup whole wheat flour
    1/2 cup oats
    1 tsp. baking soda
    1 tsp. baking powder
    1/2 tsp. salt
    1 tsp. cinnamon
    1 tsp. pumpkin pie spice
    1/2 cup chopped walnuts


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, applesauce and stir well. Sift in flours, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Fill prepared muffin cups equally, sprinkle tops with extra cinnamon. Bake 20 minutes, or until a wooden toothpick inserted in center comes out clean.

Added note: if you can't find oat flour then try putting quick cook oats (not instant) in your blender and pulverizing, shaking, pulverizing, shaking the container until it all grinds down to a flour. Should work just fine! sure to spray your muffin pan or cups with nonstick spray or yes, they will stick.

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