Ingredients
| 1 |
egg |
| 1 |
Splenda Quick Pack or 2/3 cup Splenda |
| 15 |
oz pumpkin(1 3/4 cups) |
| 1 |
tsp vanilla extract |
| 2/3 |
cup Hood 2% 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 |
Directions
- 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.
Categories
Breakfast, Brunch, Dessert
|
