Pumpkin Muffins

Pumpkin Muffins

(adapted from Healthy Yummies for Young Tummies by Ann L. Schrader)

 

PAM baking spray or muffin liners

1/2 c. oat bran

1 c. whole wheat flour

2/3 c. packed brown sugar (or gelbzucker here)

1/2 c. all-purpose flour

1 Tbsp. baking powder

1 tsp. pumpkin pie spice

1 c. pumpkin

1/2 c. skim milk (I did a mix of soy and skim)

2 egg whites, lightly beaten

4 tsp. veg. oil

 

Spray 12 muffin cups with baking spray or line with muffin liners. In a large bowl combine the dry ingredients. Ina  small bowl combine the pumpkin, milk, egg whites, and oil. Pour the liquid ingredients into the dry ingredients, stirring just until moistened. Spoon the batter into the prepared cups, filling each 2/3 full. Bake at 425F for 18-20 minutes. Remove the muffins from the pan as soon as possible and cool on a wire rack.

***These are definitely better warm. I made them Saturday night for Sunday morning breakfast, and they were quite tasty with a little butter. :)