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Wednesday, January 5, 2011

Whole Wheat Oat Pumpkin Muffins

1 egg
2/3 cup Splenda Granular or equivalent sweetener of your choice
1 can (1 3/4 cups) pumpkin, not pumpkin pie mix
1 tsp vanilla extract
2/3 cup nonfat milk
1 cup whole wheat flour
1/2 cup oat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. pumpkin pie spice


Preheat oven to 425 degrees. Spray a 12-serving muffin pan with nonstick cooking spray or line with paper baking cups and spray insides with nonstick cooking spray. Set aside. In a large bowl combine pumpkin, eggs, splenda, vanilla, milk and stir well. Sift in flours, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Fill prepared muffin cups equally, sprinkle tops with extra cinnamon. Bake 20 minutes, or until a wooden toothpick inserted in center comes out clean.

Added note: if you can't find oat flour then try putting quick cook oats (not instant) in your blender and pulverizing, shaking, pulverizing, shaking the container until it all grinds down to a flour. Should work just fine! sure to spray your muffin pan or cups with nonstick spray or yes, they will stick.

Number of Servings: 12

Nutritional Info
  • Fat: 0.9g
  • Carbohydrates: 13.6g
  • Calories: 70.4
  • Protein: 3.1g


  1. Could you just use boiled ayote pieces, peeled, strained and mashed?

    1. I'm sure you could ayote. Canned pumpkin usually has the moisture and texture of mashed potatoes on the dry side. They should not be too wet.


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