Pumpkin Oat Streusel Muffins

Customer Rating: 4

1 Ratings 0 Comments

Yield: Makes 1 dozen

Ingredients

		TOPPING

1/4	cup	QUAKER OATS (quick or old fashioned, uncooked)

1	tablespoon	firmly packed brown sugar

1/8	teaspoon	pumpkin pie spice

		MUFFINS

1-1/2	cups	all purpose flour

1	cup	QUAKER OATS (quick or old fashioned, uncooked)

3/4	cup	firmly packed brown sugar

2	teaspoons	baking powder

1-1/2	teaspoons	pumpkin pie spice

1/2	teaspoon	baking soda

1/2	teaspoon	salt (optional)

1/4	cup	chopped pecans (optional)

1	cup	canned pumpkin

3/4	cup	skim milk

3	tablespoons	vegetable oil

2		egg whites or 1 egg, lightly beaten

Nutrition Facts

Yield: Makes 1 dozen

Approximate Nutrient Content per serving:

Calories:	190
Calories From Fat:	36
Total Fat:	4g
Cholesterol:	0mg
Sodium:	115mg

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Heat oven to 400 F. Line 12 medium muffin cups with paper baking cups.

For topping, combine all ingredients; set aside.

For muffins, combine dry ingredients in large bowl; mix well.

In small bowl, combine pumpkin, milk, oil and egg whites; mix well. Add to dry ingredients; mix just until dry ingredients are moistened. (Do not over mix.) Fill muffin cups almost full; sprinkle evenly with topping.

Bake 22 to 25 minutes or until wooden pick inserted in center comes out with a few moist crumbs clinging to it. Cool muffins 5 minutes in pan on wire rack; remove from pan. Serve warm.

Meal Solution: Enjoy a warm, homemade muffin every morning by keeping a supply tightly wrapped in the freezer. To reheat, place one unwrapped muffin on napkin; microwave at HIGH about 30 seconds.

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