Pumpkin Muffins
SPICY PUMPKIN MUFFINS
TOPPING:
1/4 cup uncooked oats, quick or old-fashioned
1 tablespoon brown sugar, packed firmly
1/8 teaspoon pumpkin pie spice
MUFFINS:
1 1/2 cups all-purpose flour
1 cup uncooked oats, quick or old-fashioned
3/4 cup brown sugar, packed firmly
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chopped pecans (optional)
1 cup canned pumpkin (not pumpkin pie filling)
3/4 cup skim milk
3 tablespoons vegetable oil
2 egg whites, beaten lightly
Heat oven to 400 degrees. Line 12 medium muffin cups with paper
baking cups or spray bottoms only with vegetable cooking spray. For
topping, combine all ingredients and set aside.
For muffins, combine dry ingredients, mix well. Combine pumpkin,
milk, oil and egg whites. Mix well. Add to dry ingredients and mix
until dry ingredients are moistened, taking care not to overmix.
Fill muffin cups almost full; sprinkle with topping. Bake in
preheated oven for 22-25 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, or let cool on rack and package for freezer. Makes 12 muffins.
List of Ingredients
Instructions
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