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Whole Wheat Oat Pumpkin Muffins is for Snack.

Whole Wheat Oat Pumpkin Muffins takes several minutes to prepare.

Whole Wheat Oat Pumpkin Muffins takes 25 minutes to cook.

Whole Wheat Oat Pumpkin Muffins makes 12 servings.

The ingredients for Whole Wheat Oat Pumpkin Muffins are:

1 egg, extra large
2/3 cup Splenda Granular, of equivalent of your choice
1 can (1 3/4 cup) pumpkin, not pumpkin pie mix
1 tsp vanilla extract
2/3 cup milk, 1%
1/2 cup whole wheat flour
1 cup oat flour, see note below
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp cloves, ground
1/2 tsp nutmeg, ground
2 tbsp flax, ground
2 tbsp hemp seed hearts

Here is how you make Whole Wheat Oat Pumpkin Muffins:

Preheat oven to 425 degrees. Spray a 12 serving muffin pan with nonstick cooking spray or line with paper baking cups and spray with nonstick cooking spray. Set aside. In a large bowl combine pumpkin, egg, Splenda, vanilla, milk and stir well. Add in flours, baking soda, baking powder, salt, spices, ground flax, hemp seed hearts and mix. Fill prepared muffin tins and sprinkle tops with oatmeal flakes or extra cinnamon. Bake 25 minutes.Serving Size: makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user WRINKLERANCH.

The nutritional information for Whole Wheat Oat Pumpkin Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 96.4

• Total Fat: 2.7 g
• Cholesterol: 18.6 mg
• Sodium: 548.1 mg
• Total Carbs: 14.8 g
• Dietary Fiber: 3.2 g
• Protein: 4.2 g

The dietary needs meet for Whole Wheat Oat Pumpkin Muffins is Sugar Free