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Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups rolled oats
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup Libby's Solid Pack Pumpkin
- 3/4 cup Vegetable oil
- 2 egg whites
- 1 tablespoon grated orange zest
Details
Servings 12
Preparation
Step 1
In large bowl, combine flour, rolled oats, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.
Step 2
In medium bowl, combine pumpkin, oil, egg whites, and orange rind.
Step 3
Add liquid ingredients to dry ingredients; stir just until moistened.
Step 4
Spoon into greased or paper lined muffin cups, filling to top.
Step 5
Bake in preheated 375 degree oven for 20 to 25 minutes, or until toothpick comes out clean.
Variations:
For pumpkin lemon oat muffins, substitute grated lemon zest for orange zest.
For pumpkin apricot-almond oat muffins, omit cinnamon, nutmeg, and orange zest. Add 3/4 cup finely chopped dried apricots, and 1/2 cup chopped almonds to dry ingredients.
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