Pumpkin Muffins Revisited

Made a new pumpkin muffin this weekend and they are delicious! You could make these even more lovely by adding some chocolate chips. Pumpkin + chocolate chips = autumn baking bliss.

Pumpkin Muffins

1 15 oz can pumpkin puree
1 1/2 cups oat flour
1 1/2 cups Fiber One cereal, ground in food processor
1 1/2 cups Splenda granular
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup macadamia nut oil
1/2 cup egg whites

Preheat oven to 350 degrees and spray 12 muffin cups with cooking spray.

In a large bowl, stir together oat flour, Fiber One, Splenda, baking soda, baking powder, spices and salt. In a separate bowl, beat together pumpkin puree, oil and egg whites. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.

Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

(As a reminder, with all of my “healthy” baking efforts, you can’t eat these warm out of the oven, they’ll taste pretty horrible. They need to be stored in the fridge and eaten the next day. You can toast them if you prefer or let them set at room temperature for a bit before eating, but the ingredients definitely need to settle in the fridge before a bit before they taste good!)

Makes 12 servings, each:

163 calories
10 g fat
19 g carb
6.4 g fiber
3.75 g protein


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Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at http://www.amyella.com
November 2008
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