1/2 cup packed brown sugar
1/4 cup canola oil
1 large egg
2/3 cup canned pumpkin puree
1/2 cup regular oats
1 tablespoon ground flax seed (optional)
1 tablespoon oat or wheat bran (optional)
1/4 cup skim milk
1 cup whole wheat flour (whole wheat pastry flour works best)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon pumpkin pie spice
1/2 cup chopped pecans or walnuts
Preheat oven to 350°.
Combine first 4 ingredients in a large bowl. Mix thoroughly. Add pumpkin, oats, flax, bran, and milk to sugar mixture. Mix thoroughly. In a separate bowl, combine flour, baking powder, baking soda, salt, and pumpkin pie spice. Stir flour mixture with a fork or whisk. Add flour mixture to sugar mixture, stirring only until flour is moist. Add chopped nuts, and gently fold nuts into batter. (Do not over-mix the batter.) Coat 9 regular-sized muffin tins with cooking spray. Spoon batter into 9 tins. Bake at 350° for 30-35 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan. Remove muffins from pan.
Eat delicious muffins (once they're cool enough to handle, of course).
|Multi-grain pumpkin pecan muffin|