Whole Wheat Oat Pumpkin Muffins


4.5 of 5 (6)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Whole Wheat Oat Pumpkin Muffins calories by ingredient
Report Inappropriate Recipe

Number of Servings: 12


    1 egg
    2/3 cup Splenda Granular or equivalent sweetener of your choice
    1 can (1 3/4 cups) pumpkin, not pumpkin pie mix
    1 tsp vanilla extract
    2/3 cup nonfat milk
    1 cup whole wheat flour
    1/2 cup oat flour
    1 tsp. baking soda
    1 tsp. baking powder
    1/2 tsp. salt
    1 tsp. cinnamon
    1 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.

Number of Servings: 12

Recipe submitted by SparkPeople user GEMINIDREAM.


Rate This Recipe

Member Ratings For This Recipe