Brunch

Breakfast Pumpkin Orange Muffins is for Breakfast, Snack.

Breakfast Pumpkin Orange Muffins takes 20 minutes to prepare.

Breakfast Pumpkin Orange Muffins takes 20 minutes to cook.

Breakfast Pumpkin Orange Muffins makes 24 servings.

The ingredients for Breakfast Pumpkin Orange Muffins are:

2 eggs
? cup Splenda
? cup white sugar
1 large 29 ounce can pumpkin, not pumpkin pie mix
1 ? cups orange juice
2 tsp vanilla extract
2/3 cup dry nonfat milk
2 cups whole wheat flour
1 cup old fashioned oats (processed into flour in a food processor)
60 grams (2 level scoops) whey protein powder
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1 tsp. ground ginger
? tsp. ground nutmeg
? tsp. ground cloves

Here is how you make Breakfast Pumpkin Orange Muffins:

Preheat oven to 425 degrees. Spray 2 twelve-cup muffin pans with non-stick spray. Process 1 cup oats in food processor until finely ground. In medium bowl, mix together well all dry ingredients. In large bowl, whisk eggs until well-beaten. Add Splenda, sugar, and pumpkin. Mix well. Stir in orange juice and vanilla. Add dry ingredients about 1/3 at a time, mixing until well blended. Spoon into muffin cups. After each pan is full, shake gently to level out batter. Bake for 20 minutes. Makes 24 muffins. Enjoy!Number of Servings: 24Recipe submitted by SparkPeople user KMARTINEZ26.

The nutritional information for Breakfast Pumpkin Orange Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 101.8

• Total Fat: 1.0 g
• Cholesterol: 16.5 mg
• Sodium: 192.6 mg
• Total Carbs: 22.0 g
• Dietary Fiber: 2.5 g
• Protein: 3.3 g

The dietary needs meet for Breakfast Pumpkin Orange Muffins is Vegetarian