Only 30 minutes to prepare and bake!
| 1 | egg |
| 1 | Splenda Quick Pack or 2/3 cup Splenda |
| 15 | oz pumpkin(1 3/4 cups) |
| 1 | tsp vanilla extract |
| 2/3 | cup Hood 2% milk |
| 1 | cup whole wheat flour |
| 1/2 | cup oat flour |
| 1 | tsp. baking soda |
| 1 | tsp. baking powder |
| 1/2 | tsp. salt |
| 1 | tsp. cinnamon |
| 1 | tsp. pumpkin pie spice |
- Preheat oven to 425 degrees. Spray a 12-serving muffin pan with nonstick cooking spray or line with paper baking cups and spray insides with nonstick cooking spray. Set aside.
- In a large bowl combine pumpkin, eggs, splenda, vanilla, milk and stir well. Sift in flours, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Fill prepared muffin cups equally, sprinkle tops with extra cinnamon.
- Bake 20 minutes, or until a wooden toothpick inserted in center comes out clean.
Breakfast, Brunch, Dessert
| Nutrition Facts | ||||||
Serving Size 68.3g |
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Amount Per Serving |
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Calories 73 Calories from Fat
13 |
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% Daily Value* |
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Total Fat
1.4g 2%
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Saturated Fat
0.4g 2%
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Trans Fat
0.0g |
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Cholesterol
17mg 6%
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Sodium
218mg 9%
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Total Carbohydrates
13.2g 4%
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Dietary Fiber
1.8g 7%
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Sugars
1.4g |
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Protein
3.1g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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