Pumpkin oat muffins - mcdougall

Yield: 12 Servings

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.

Similar recipes