Breakfast

Pumpkin Oat Muffin/Bars is for Breakfast.

Pumpkin Oat Muffin/Bars takes 10 minutes to prepare.

Pumpkin Oat Muffin/Bars takes 20 minutes to cook.

Pumpkin Oat Muffin/Bars makes 24 servings.

The ingredients for Pumpkin Oat Muffin/Bars are:

1 1/2 cup whole wheat flour (or bran, white)
1 cup oats (I use steel cut)
1/2 cup Splenda brown sugar ( calls for 3/4 reg. brown sugar but I scale back)
1/2 cup walnuts (or nuts of your choice)
1 tablespoon baking powder
1 1/2 pumpkin pie spice (or cinnimon)
1 cup pumpkin
3/4 cup fat free milk (sub as needed)
1 egg slightly beaten
1/3 cup veg oil (canola oil)

Here is how you make Pumpkin Oat Muffin/Bars:

Mix all dry ingredients together. Add pumpkin, milk, oil and slightly beaten egg. Mix lightly (do not over mix) add walnuts.You can make giant muffins, reg. muffins or spread onto a cookie sheet. I like the cookie sheet because it is easy to cut into squares, you can make them the size you want and stores easily. Bake 375-400 for about 15 to 20 mins. use toothpick to check middle to see if done. Do not over cook.These freeze really well. I wrap them individually and they thaw out quickly for the morning at work or snack.**Must often I double recipe and spread onto the cookie sheet for thicker bars. Plus the canned pumpkin is almost 16 oz.Number of Servings: 24Recipe submitted by SparkPeople user PAULAHOHL.

The nutritional information for Pumpkin Oat Muffin/Bars is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 113.4

• Total Fat: 4.8 g
• Cholesterol: 10.0 mg
• Sodium: 70.6 mg
• Total Carbs: 15.3 g
• Dietary Fiber: 2.0 g
• Protein: 2.9 g

The dietary needs meet for Pumpkin Oat Muffin/Bars is Low Carb