Breakfast Pumpkin Orange Muffins

Name: Breakfast Pumpkin Orange Muffins Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 24
Ingredients: 2 eggs; � cup Splenda; � cup white sugar; 1 large 29 ounce can pumpkin not pumpkin pie mix; 1 � cups orange juice; 2 tsp vanilla extract; 2/3 cup dry nonfat milk; 2 cups whole wheat flour; 1 cup old fashioned oats (processed into flour in a food processor); 60 grams (2 level scoops) whey protein powder; 2 tsp. baking soda; 2 tsp. baking powder; 1 tsp. salt; 2 tsp. cinnamon; 1 tsp. ground ginger; � tsp. ground nutmeg; � tsp. ground cloves

Minutes to Prepare: 20
Minutes to Cook: 20

Number of Servings: 24

Ingredients

2 eggs� cup Splenda � cup white sugar1 large 29 ounce can pumpkin, not pumpkin pie mix1 � cups orange juice2 tsp vanilla extract2/3 cup dry nonfat milk2 cups whole wheat flour1 cup old fashioned oats (processed into flour in a food processor)60 grams (2 level scoops) whey protein powder2 tsp. baking soda2 tsp. baking powder1 tsp. salt2 tsp. cinnamon1 tsp. ground ginger� tsp. ground nutmeg� tsp. ground cloves

Directions

Preheat oven to 425 degrees. Spray 2 twelve-cup muffin pans with non-stick spray. Process 1 cup oats in food processor until finely ground. In medium bowl, mix together well all dry ingredients. In large bowl, whisk eggs until well-beaten. Add Splenda, sugar, and pumpkin. Mix well. Stir in orange juice and vanilla. Add dry ingredients about 1/3 at a time, mixing until well blended. Spoon into muffin cups. After each pan is full, shake gently to level out batter. Bake for 20 minutes. Makes 24 muffins. Enjoy!

Number of Servings: 24

Recipe submitted by SparkPeople user KMARTINEZ26.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 101.8
Total Fat: 1.0 g
Cholesterol: 16.5 mg
Sodium: 192.6 mg
Total Carbs: 22.0 g
Dietary Fiber: 2.5 g
Protein: 3.3 g

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