Low-Fat Oatmeal Pumpkin Muffins
Really great consistency, and good flavor!
- Ready In:
- 1 1⁄2 cups all-purpose flour
- 1 cup quick oats
- 3⁄4 cup firmly packed brown sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 1⁄2 teaspoons pumpkin pie spice
- 1 cup canned pumpkin
- 3⁄4 cup nonfat milk
- 1⁄3 cup unsweetened applesauce
- 2 egg whites
- 1⁄4 teaspoon vanilla extract
- Preheat to 400.
- Whisk the dry ingredients together.
- Wisk wet ingredients together.
- Combine the wet and the dry.
- Grease muffin cups or tins.
- Bake for 22-25 minutes and enjoy!
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Made these today and they turned up very good. Didn't have any pumpkin pie spice and only put 1 egg white in(think I just forgot to put the other one in) and it didn't seem to affect the taste at all. They were a little more dense than I expected but that may have been because I used whole wheat flour. Will definitely make again.. Thanks for an easy recipe with items I already had in my cabinet.Reply
This recipe was just what I was looking for! Something easy and nutritious (these are low fat and have a good amount of fiber) that actually tastes good. Well, I am no baker and this recipe was so easy. I just ate one of these muffins still warm from the oven and I have to say, these are pretty darn good! I had to use sweetened applesauce because it was what I had in my pantry, so I used a little less brown sugar to compensate (about 2 Tbsp less). I also substituted whole wheat flour for half of the all-purpose flour for some extra fiber (don't use all whole wheat flour - your muffins will be too dense). Other than that, I followed the recipe to a T. I think the next time I might try adding some flax seeds or chopped walnuts for some added protein and crunch (and healthy Omega-3s). I am going to freeze some of these so I have a quick and healthy breakfast or snack before a workout. Thank you so much for sharing!2Reply