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Pumpkin Oat Muffins
Pumpkin Oat Muffins

Category: Bread | Serves: 12

(82 ratings)

Nutrition Information:
Calories: 163
Protein: 4 g
Carbs: 30 g
Fat: 3 g
Saturated Fat: 0 g
Sodium: 357 mg
Fiber: 1 g

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Whip up a batch of these great muffins and be read for breakfast on the go for the week!
1 1/4 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup rolled oats
1 egg
1 egg white
3/4 cup pumpkin, winter squash or sweet potato puree (canned or jarred)
3/4 cup evaporated skim milk
1/2 cup unsweetened pineapple juice
2 tablespoons canola oil
1/4 cup packed brown sugar
4-5 tablespoons apricot preserves
1 Preheat oven to 400 degrees and Prepare regular muffin tin with 2.5-inch muffin liners or cooking spray.
2 In a large bowl, sift together the flour, baking powder, salt and cinnamon. Stir in oats. In another bowl, lightly beat the whole egg with the egg white. Stir in the pumpkin puree, evaporated milk, pineapple juice, oil and brown sugar. Fold the wet ingred
3 Spoon the batter into prepared muffin tin and dot the center of each muffin with a teaspoon or less of apricot preserves. Bake for 20-25 minutes, or until a toothpick inserted in the center of the muffin comes out clean and dry. Cool in the tins for 5 min

Ratings & Reviews
(82 ratings)
Loved It !!
Reviewed By: Diet.com Member
My husband, who is VERY picky, loved these muffins! They have a nice flavor...I used canned sweet potato and canned ...
Mar 11, 2007
pumpkin oat muffins
Reviewed By:
These muffins were easy to make and they taste quite good but they do taste better with calorie reduced margarine on ...
Apr 17, 2006
View All Reviews
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