Harvest pumpkin muffins

Yield: 1 Servings

Measure Ingredient
¼ \N Cp oats, quick or old fashioned, uncooked
1 tablespoon Packed brn sugar
⅛ teaspoon Pumpkin pie spice
1½ \N Cp flour
1 \N Cp oats
¾ \N Cp packed brn sugar
2 teaspoons Bqaking powder
1½ teaspoon Pumpkin pie spice
½ teaspoon Baking soda
½ teaspoon Salt, optional
¼ \N Cp chopped pecans, opt.
1 \N Cp canned pumpkin
¾ \N Cp skim milk
3 tablespoons Vegetable oil
2 \N Egg whites, lightly beaten



Heat oven to 400. Line 12 muffin cups with paper liners. For topping, combine all ingredients and set aside. For muffins, combine dry ingredients and mix well. Combine pumpkin, milk, oil and egg whites and mix well. Add to dry ingredients and mix just until dry ingredients are moistened. Fill muffin cups almost full-sprinkle with topping. Bake 22-25 minutes, or until a wooden pick tests clean. Cool muffins 5 minutes in pan on wire rack, then remove from pan. Serve warm, makes 1 dozen.

Posted to Digest eat-lf.v096.n188 Date: Tue, 15 Oct 1996 8:23:48 -0400 (EDT) From: NFRITZ@...

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