pumpkin oat muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 195.9
  • Total Fat: 6.7 g
  • Cholesterol: 18.0 mg
  • Sodium: 291.1 mg
  • Total Carbs: 31.7 g
  • Dietary Fiber: 3.1 g
  • Protein: 4.1 g

View full nutritional breakdown of pumpkin oat muffins calories by ingredient
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Number of Servings: 12


    1.5 cups flour (I used whole wheat)
    1 cup oats
    3/4 cup brown sugar, packed
    1 tablespoon baking powder
    1/2 teaspoon baking soda
    1 teaspoon pumpkin pie spice
    1 teaspoon cinnamon
    1/2 teaspoon salt
    1 cup canned pumpkin
    1 teaspoon vanilla extract
    3/4 cup skim milk
    1/3 cup canola oil
    1 large egg, slightly beaten


Preheat oven to 400ºF

Line the muffin tin with foil muffin cups (liners). Foil is suggested because of the limited use of cooking oil in the ingredients. The foil will allow for ease of releasing baked muffin from liner. If no liners are used, coat each muffin section in the baking tin with vegetable oil or cooking spray.

In a large mixing bowl, combine flour, oats, brown sugar, cinnamon, cranberries, pie spice, baking powder, baking soda, and salt.

In medium mixing bowl, combine canned pumpkin or sweet potato puree, milk, eggs, oil, and vanilla, mixing together well.

Combine moist ingredients with dry ingredients, blending together just until moist.

Fill each muffin container in the pan with ingredient mixture. Bake for 20 to 25 minutes.

From recipetips.com

Number of Servings: 12

Recipe submitted by SparkPeople user FRINGEB.

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