- 1 1/2 C all purpose flour
- 1/2 C quick oats
- 1/2 C pecans, chopped
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 C canned pumpkin
- 4 egg whites or 2 whole eggs
- 1/2 C honey
- 1/3 C apple juice
- 1/4 C canola oil
- 2 T quick oats
Spray a muffin tin with a non stick cooking
spray.
Preheat oven to 375 degrees.
Sift together the flour, baking powder,
pumpkin pie spice, baking soda and salt.
Add 1/2 C oats and the pecans and blend
together.
In a separate bowl blend the pumpkin and egg
whites being sure they are mixed together
well.
Add the honey, apple juice and oil and
continue mixing until well combined.
Pour the pumpkin mixture into the flour
mixture.
Mix until just moistened.
Pour the batter into the muffin cups.
Sprinkle the tops with the 2 T oats.
Bake 25 minutes or golden brown.
This muffin is perfect for Thanksgiving
morning. Make them ahead of time and just
pop them in the microwave for all your
holiday guests. Your guests will be
satisfied but not too full to eat that
wonderful turkey in a few hours.
Here are some tips on
how to freeze these muffins.
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