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Pumpkin Oat Muffins


Saved in 2 recipe boxes and 1 cookbook

Yield

12

servings

Prep

40

min

Cook

20

min

Ready

60

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

Ingredients

1 cup flour, unbleached all-purpose
sifted
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
¼ teaspoon baking soda
*
½ teaspoon salt
¾ cup pumpkin purée (canned)
mashed
½ cup brown sugar
packed
*
¼ cup liquid egg substitute
¼ cup soy milk
light
1 cup oats, quick cooking
¼ cup apple juice
½ cup raisins, seedless
Crumb topping
½ cup brown sugar
packed
*
1 tablespoon flour, unbleached all-purpose
¼ teaspoon pumpkin pie spice
*
1 tablespoon pumpkin
mashed
* not incl. in nutrient facts

Directions

Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside.

Combine pumpkin, brown sugar, egg substitute, soy milk, apple juice, oats and raisins in bowl; blend well.

Add dry ingredients all at once, stirring just enough to moisten.

Spoon batter into 3-inch muffin-pan cups, sprayed with a non stick spray, filling 2/3rds full.

Spread topping on each muffin.

Bake in 400 degree F. oven 18 to 20 minutes or until golden brown.

Topping:

Combine ½ cup brown sugar (packed), 1 tablespoon unbleached flour, ¼ teaspoon pumpkin pie spice and 1 tablespoon mashed pumkin in bowl.

Mix until smooth.

First published: last updated: 2015-09-01

Comments

 

Nutrition Facts

Serving Size 53g (1.9 oz)
Amount per Serving
Calories 857% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 123mg 5%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 6%
Sugars g
Protein 5g
Vitamin A 52% Vitamin C 5%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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