Categories: Desserts

Ingredients

• 1 1/2 cups old fashioned oats
• 1 1/2 cups all-purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 3/4 cup liquid egg substitute
• 15 oz can pure pumpkin
• 1/2 cup stevia or Splenda (no liquids, only granulated)
• 1/2 cup Splenda brown sugar
• 1/4 cup canola oil
• 3/4 cup low-fat buttermilk

Directions

1. Heat oven to 350 degrees. Spray 24 muffin cup pan with non-stick spray or line with liners.

2. Grind the oats as fine as you can in food processor or blender; combine with flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

3. In a separate large bowl, stir egg substitute into pumpkin. Then add both sugars, oil, and buttermilk, mixing well after each addition. Add to the flour mixture and stir just until moistened.

4. Fill the muffin cups 2/3 full. Bake for 22 minutes, or until a finger leaves an impression when the muffin is touched lightly. Cool and store in an air-tight container.

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