Whole Wheat Oat Pumpkin Muffins

Whole Wheat Oat Pumpkin Muffins

4.5 of 5 (98)
member ratings
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



Number of Servings: 12

Ingredients

    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

Directions

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.

Added note: if you can't find oat flour then try putting quick cook oats (not instant) in your blender and pulverizing, shaking, pulverizing, shaking the container until it all grinds down to a flour. Should work just fine! Also...be sure to spray your muffin pan or cups with nonstick spray or yes, they will stick.

Number of Servings: 12

Recipe submitted by SparkPeople user GEMINIDREAM.

Member Ratings For This Recipe


  •  no profile photo

    Incredible!
    13 of 13 people found this review helpful
    These turned out to be easy and tasty. I used my blender to make the oat flour from Quaker Oats (so much less expensive than buying it!) and it worked perfectly. I'm going to try sprinkling a tiny bit of chopped pecans and Splenda brown sugar on top next time. - 3/12/08


  • no profile photo

    Incredible!
    12 of 12 people found this review helpful
    I don't usually like splenda recipes but this one turned out great...will definitely make again. I used 3/4 c. milk, and added 1/4 c. ground flax + 3/4 c. dried cranberries. I processed 3/4 c. oats to make 1/2 c. oat flour. Thanks for the recipe! - 12/16/08


  • no profile photo

    Incredible!
    11 of 11 people found this review helpful
    Whole family likes these. I found I needed about 1 cup milk. added 1/2 cup craisins (dried cranberries) and 1/4 cup chopped pecans. Sprinkled tops with rolled oats. Made 56 mini muffins that contain only 27 calories each. (Making oat flour in blender worked fine.) - 10/20/08


  • no profile photo

    Incredible!
    8 of 8 people found this review helpful
    I added ground flax, oat bran, and a little raw sugar on top. Did not have any pumpkin on hand, but had some cooked sweet potato frozen and they came out perfect! - 9/12/08


  • no profile photo

    Incredible!
    8 of 8 people found this review helpful
    I have made 4 times since Thanksgiving. I have blended old fashioned oats OR used oat bran in place of the oat flour and both worked great. I used honey or agave nectar for the Splenda and cut the milk down by 1/2 and I always add 1/2 cup chopped walnuts AND 2/3 heaping Tbsp grd Flax. MOIST - 12/4/07