Whole Wheat Oat Pumpkin Muffins

1 egg, extra large
2/3 cup Splenda Granular, of equivalent of your choice
1 can (1 3/4 cup) pumpkin, not pumpkin pie mix
1 tsp vanilla extract
2/3 cup milk, 1%
1/2 cup whole wheat flour
1 cup oat flour, see note below
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp cloves, ground
1/2 tsp nutmeg, ground
2 tbsp flax, ground
2 tbsp hemp seed hearts

Added notes: If you can't find oat flour put quick oats (not instant) in food processor and grind to flour. 1 1/2 cups oatmeal = 1 cup oat flour.
Can use sweet potato or carrots (cooked and mashed) in exchange for pumpkin.

Preheat oven to 425 degrees. Spray a 12 serving muffin pan with nonstick cooking spray or line with paper baking cups and spray with nonstick cooking spray. Set aside. In a large bowl combine pumpkin, egg, Splenda, vanilla, milk and stir well. Add in flours, baking soda, baking powder, salt, spices, ground flax, hemp seed hearts and mix. Fill prepared muffin tins and sprinkle tops with oatmeal flakes or extra cinnamon. Bake 25 minutes.

Serving Size: makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user WRINKLERANCH.