pumpkin oat muffins - mcdougall
| Measure | Ingredient |
|---|---|
| 1 cup | Unbleached Flour, Sifted |
| 2 teaspoons | Baking Powder |
| 1 teaspoon | Pumpkin Pie Spice |
| ¼ teaspoon | Baking Soda |
| ½ teaspoon | Salt |
| ¾ cup | Canned, Mashed, Pumpkin |
| ½ cup | Brown Sugar, Packed |
| ¼ cup | Egg Substitute OR Ener-G equivalent to 1 egg |
| ¼ cup | Lite Soy Milk |
| 1 cup | Quick-cooking Oats |
| ¼ cup | Apple Juice |
| ½ cup | Raisins |
| 1 x | Crumb Topping |
Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside. Combine pumpkin, brown sugar, egg substitute ,soy milk, apple juice, oats and raisins in bowl; blend well. Add dry ingredients all at once, stirring just enough to moisten. Spoon batter into 3-inch muffin-pan cups, sprayed with a non stick spray, filling 2/3rds full. Spread topping on each muffin. Bake in 400 degree F. oven 18 to 20 minutes or until golden brown. TOPPING: Combine ½ c brown sugar (packed), 1 T unbleached flour, ¼ t pumpkin pie spice and 1 T mashed pumkin in bowl. Mix until smooth.
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