Whole Wheat Oat Pumpkin Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Directions
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
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.
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! Also...be sure to spray your muffin pan or cups with nonstick spray or yes, they will stick.
Number of Servings: 12
Recipe submitted by SparkPeople user GEMINIDREAM.
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! Also...be sure to spray your muffin pan or cups with nonstick spray or yes, they will stick.
Number of Servings: 12
Recipe submitted by SparkPeople user GEMINIDREAM.
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
Member Reviews
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PARCHER
I have made 4 times since Thanksgiving. I have blended old fashioned oats OR used oat bran in place of the oat flour and both worked great. I used honey or agave nectar for the Splenda and cut the milk down by 1/2 and I always add 1/2 cup chopped walnuts AND 2/3 heaping Tbsp grd Flax. MOIST - 12/4/07
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CAL2806
Well since I have been having a problem with all the sweets around, I decided to make these and they are wonderful. Added dried cranberries and golden raisins and had one hot out of the oven. Every bit as tasty as that Cyrus Oleary pumpking pie DH had.Thanks for the lovely recipe. - 12/21/08
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BASEBALLMOM024
These were awesome. I added a few dark choco. chips to them which I know upped the calories but they were delicious! They were so moist and the perfect flavor. I didn't have pumpkin pie spice so used nutmeg, cloves, and cinnamon! Will definately make again. Great Thanksgiving breakfast! Thanks! - 11/22/07