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Pumpkin Oat Muffins















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


1 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
¼ teaspoon baking soda
½ teaspoon salt
¾ cup canne pumpkin purée
½ cup brown sugar
¼ cup liquid egg substitute
¼ cup soy milk
1 cup oats, quick cooking
¼ cup apple juice
½ cup raisins, seedless
Crumb topping
½ cup brown sugar
1 tablespoon unbleached all-purpose flour
¼ teaspoon pumpkin pie spice
1 tablespoon pumpkin


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.


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.


* not incl. in nutrient facts

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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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