Pumpkin Oat Streusel Muffins
Source of Recipe
Macklinda'
List of Ingredients
Pumpkin Oat Streusel Muffins
TOPPING:
1/4 cup QUAKER OATS (quick or old fashioned, uncooked)
1 tablespoon firmly packed brown sugar
1/8 teaspoon pumpkin pie spice
MUFFINS:
1-1/2 cups all purpose flour
1 cup QUAKER OATS (quick or old fashioned, uncooked)
3/4 cup firmly packed brown sugar
2 teaspoons baking powder
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
1/4 cup chopped pecans (optional)
1 cup canned pumpkin
3/4 cup skim milk
3 tablespoons vegetable oil
2 egg whites or 1 egg, lightly beaten
Recipe
Heat oven to 400 F. Line 12 medium muffin cups with paper baking cups.
For topping, combine all ingredients; set aside.
For muffins, combine dry ingredients in large bowl; mix well.
In small bowl, combine pumpkin, milk, oil and egg whites; mix well. Add to dry ingredients; mix just until dry ingredients are moistened. (Do not over mix.) Fill muffin cups almost full; sprinkle evenly with topping.
Bake 22 to 25 minutes or until wooden pick inserted in center comes out with a few moist crumbs clinging to it. Cool muffins 5 minutes in pan on wire rack; remove from pan. Serve warm.
Meal Solution: Enjoy a warm, homemade muffin every morning by keeping a supply tightly wrapped in the freezer. To reheat, place one unwrapped muffin on napkin; microwave at HIGH about 30 seconds
Yield: 1 dozen
Nutrition Facts
Approximate Nutrient Content per serving:
Yield: Makes 1 dozen
Amount Per Serving:
Calories: 190
Fat: 4 g
Cholesterol: 0 mg
Sodium: 115 mg
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