Brunch

Autumn Pumpkin Oat Muffins is for Breakfast.

Autumn Pumpkin Oat Muffins takes several minutes to prepare.

Autumn Pumpkin Oat Muffins takes several minutes to cook.

Autumn Pumpkin Oat Muffins makes 12 servings.

The ingredients for Autumn Pumpkin Oat Muffins are:

Oats, 0.5 cup
Light Soy Milk -- Vanilla Flavored, 0.5 cup
Whole Wheat Flour, 1 cup
Brown Sugar, 2 tbsp packed
1 can pumpkin
Baking Powder, 1 tsp
Baking Soda, 1 tsp
Eggbeaters, 2 tbsp
4 Splenda Packets

Here is how you make Autumn Pumpkin Oat Muffins:

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, and cinnamon. Fill prepared muffin cups equally, sprinkle tops with extra cinnamon. Bake 20 minutes, or until a wooden toothpick inserted in center comes out clean.Can be split in half and make a dozen 75 calorie muffins!Number of Servings: 12Recipe submitted by SparkPeople user .

The nutritional information for Autumn Pumpkin Oat Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 133.3

• Total Fat: 1.0 g
• Cholesterol: 0.0 mg
• Sodium: 320.0 mg
• Total Carbs: 28.0 g
• Dietary Fiber: 4.1 g
• Protein: 5.0 g

The dietary needs meet for Autumn Pumpkin Oat Muffins is Low Fat