CHATELAINE PUMPKIN-OATMEAL MUFFINS

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 124.5
  • Total Fat: 4.6 g
  • Cholesterol: 51.7 mg
  • Sodium: 124.3 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 3.0 g
  • Protein: 4.1 g

View full nutritional breakdown of CHATELAINE PUMPKIN-OATMEAL MUFFINS calories by ingredient


Introduction

I changed up this recipe a bit to reduce the calories. These are smaller muffins. The recipe says 12, I also did not make their topping and reduced the raisins, sugar and substituted the butter for olive oil. I used .25 tsp of Stevia as a sugar to make up for less sugar than the recipe called for. I changed up this recipe a bit to reduce the calories. These are smaller muffins. The recipe says 12, I also did not make their topping and reduced the raisins, sugar and substituted the butter for olive oil. I used .25 tsp of Stevia as a sugar to make up for less sugar than the recipe called for.
Number of Servings: 20

Ingredients

    1. Preheat oven to 375F (190C). In a small bowl, stir almonds with 2 tablespoons (30 mL) brown sugar. Set aside. Lightly oil 12 muffin cups or use paper liners. In a medium-size bowl, whisk egg with milk. Whisk in pumpkin, butter and vanilla until evenly blended. In a large bowl, using a fork, stir flour with oats, 1/2 cup (125 mL) brown sugar, baking powder, cinnamon, salt, baking soda and nutmeg. Scrape in pumpkin mixture, then stir just until combined. Fold in raisins or cranberries, if using.
    2. Immediately spoon batter into prepared muffin cups, filling almost to the top. Evenly sprinkle almond mixture over batter.

Directions

Bake in centre of 375F (190C) oven until muffins are golden and crusty on top and a cake tester inserted into centre of muffin comes out clean, from 20 to 25 minutes. Let stand in pan 5 minutes before turning muffins onto a cooling rack. Muffins are best served warm. Any leftovers will keep well in a plastic bag or airtight container at room temperature up to 2 days or in the freezer up to 1 month.


Number of Servings: 20

Recipe submitted by SparkPeople user IFXH20.