Whole Wheat Oat Pumpkin Muffins

Name: Whole Wheat Oat Pumpkin Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: 1 egg; 2/3 cup Splenda Granular or equivalent sweetener of your choice; 1 can (1 3/4 cups) pumpkin not pumpkin pie mix; 1 tsp vanilla extract; 2/3 cup nonfat 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

(12)

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 12

Ingredients

1 egg2/3 cup Splenda Granular or equivalent sweetener of your choice1 can (1 3/4 cups) pumpkin, not pumpkin pie mix1 tsp vanilla extract2/3 cup nonfat milk1 cup whole wheat flour1/2 cup oat flour1 tsp. baking soda1 tsp. baking powder1/2 tsp. salt1 tsp. cinnamon1 tsp. pumpkin pie spice

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. Fill prepared muffin cups equally, sprinkle tops with extra cinnamon. Bake 20 minutes, or until a wooden toothpick inserted in center comes out clean.

Number of Servings: 12

Recipe submitted by SparkPeople user GEMINIDREAM.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 70.4
Total Fat: 0.9 g
Cholesterol: 18.0 mg
Sodium: 14.1 mg
Total Carbs: 13.6 g
Dietary Fiber: 2.6 g
Protein: 3.1 g

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