Brunch

VERY low fat Pumpkin-Oat Breakfast Muffins (vegan option) is for Breakfast, Snack.

VERY low fat Pumpkin-Oat Breakfast Muffins (vegan option) takes several minutes to prepare.

VERY low fat Pumpkin-Oat Breakfast Muffins (vegan option) takes 20 minutes to cook.

VERY low fat Pumpkin-Oat Breakfast Muffins (vegan option) makes 10 servings.

The ingredients for VERY low fat Pumpkin-Oat Breakfast Muffins (vegan option) are:

1/2 cup canned pumpkin (used organic)
1 cup old fashioned oats (not instant)
1 cup milk (used unsweetened almond milk)
1 cup baking flour (used whole wheat)
1/4 c brown sugar
1/4 c raw sugar
2 egg whites (or 2 tbs ground flax mixed w/ 6 tbs water)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice (cinnamon, nutmeg, clove, ginger)

Here is how you make VERY low fat Pumpkin-Oat Breakfast Muffins (vegan option):

- Start by soaking oats in milk for at least 40 minutes (1 hr recommended)- Preheat oven to 400 degrees- Once the oats have soaked, add the pumpkin and egg (or egg substitute) and mix gently- Combine dry ingredients in separate bowl (flour, sugar, baking soda/powder, salt...)- Slowly mix dry ingredients into wet, careful not to over mix!!- Spoon mixture into non-stick muffin pan and bake for about 20 min (check with toothpick) Serving Size: makes 10-12 servingsNumber of Servings: 10Recipe submitted by SparkPeople user KARLYNFW.

The nutritional information for VERY low fat Pumpkin-Oat Breakfast Muffins (vegan option) is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 124.2

• Total Fat: 1.4 g
• Cholesterol: 0.0 mg
• Sodium: 26.5 mg
• Total Carbs: 28.0 g
• Dietary Fiber: 3.0 g
• Protein: 3.4 g

The dietary needs meet for VERY low fat Pumpkin-Oat Breakfast Muffins (vegan option) is Low Fat