oatmeal pumpkin muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
2 cups quick oats, dry3/4 cup whole wheat flour1/2 cup sugar2 tsp cinnamon1/8 tsp each of cloves, ginger, and nutmeg1 tsp baking powder1/2 tsp each of baking soda and salt1 cup canned pumpkin3/4 cup buttermilk or plain yogurt2 eggs6 TBSP ground flax meal (you can substitute 2 TBSP canola oil if you don't have flax meal...but it's so healhty and good - go get some!
Pre-heat oven to 375 degrees. Coat a muffin cup pan with cooking spray. Process the 2 cups of oats in a food processor or blender until fine. Transfer to a large bowl and add remaining dry ingredients (through salt). Whisk together the dry ingredients. In a separate bowl, whisk together the pumpkin, buttermilk (or yogurt), eggs, and oil. Add pumpkin mixture all at once to oat mixture. Stir just until moistened (do not over-mix). Spoon batter into muffin cups. Bake for 20 minutes, or until toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then remove muffins from the pan to a wire rack. Makes about 18 large muffins. (or 12 large and 12 mini-muffins)
Number of Servings: 18
Recipe submitted by SparkPeople user EAK000.
Number of Servings: 18
Recipe submitted by SparkPeople user EAK000.
Nutritional Info Amount Per Serving
- Calories: 99.1
- Total Fat: 2.1 g
- Cholesterol: 23.6 mg
- Sodium: 14.3 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 2.7 g
- Protein: 3.6 g
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