Oatmeal Pumpkin Muffins - CHI Health, Nebraska (NE) - Southwest Iowa (IA)

Oatmeal Pumpkin Muffins


2 cups oat flour*
3/4 cup whole wheat flour
1/2 cup sugar or Splenda
2 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground cloves
1 cup canned pumpkin
3/4 cup low fat buttermilk
2 eggs
2 Tbsp. canola or peanut oil


Preheat oven to 375 degrees. Using paper liners, line 12 muffin cups.

*Oat flour: Measure two cups of Quaker Old Fashioned Oats. Place in food processor and process until fine. Transfer oat flour to a large bowl and stir in wheat flour, sugar, spices, baking powder and baking soda. Set aside.
In a medium bowl, whisk together pumpkin, buttermilk, eggs and oil. Add pumpkin mixture to oat mixture all at once. Stir just until moistened. The batter will be thick and have some lumps. Spoon batter into muffin cup liners, filling each 2/3 full. Bake for 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool on a wire rack for five minutes and then remove from the pan. You can serve them or freeze for later use.

Makes 24 slices

Nutrition Facts

Serving size: one muffin
Calories per serving: 158 (129 with Splenda)
Carbohydrate: 25 grams (18 grams with Splenda)
Fiber: 3 grams
Fat: 4 grams (Saturated fat: 0.5, Trans fat: 0)
Protein: 5 grams
Sodium: 115 milligrams