Whole Wheat Oat Pumpkin Muffins

  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
1 egg, extra large2/3 cup Splenda Granular, of equivalent of your choice1 can (1 3/4 cup) pumpkin, not pumpkin pie mix1 tsp vanilla extract2/3 cup milk, 1%1/2 cup whole wheat flour1 cup oat flour, see note below1 tsp baking powder1 tsp baking soda1/2 tsp salt1 tsp cinnamon1/2 tsp cloves, ground1/2 tsp nutmeg, ground2 tbsp flax, ground2 tbsp hemp seed hearts
Directions
Preheat oven to 425 degrees. Spray a 12 serving muffin pan with nonstick cooking spray or line with paper baking cups and spray with nonstick cooking spray. Set aside. In a large bowl combine pumpkin, egg, Splenda, vanilla, milk and stir well. Add in flours, baking soda, baking powder, salt, spices, ground flax, hemp seed hearts and mix. Fill prepared muffin tins and sprinkle tops with oatmeal flakes or extra cinnamon. Bake 25 minutes.

Serving Size: makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user WRINKLERANCH.

Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 96.4
  • Total Fat: 2.7 g
  • Cholesterol: 18.6 mg
  • Sodium: 548.1 mg
  • Total Carbs: 14.8 g
  • Dietary Fiber: 3.2 g
  • Protein: 4.2 g

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