Here's a sweet recipe from Slim & Scrumptious by Joy Bauer.Ingredients:3/4 cup whole-wheat pastry flour (or substitute whole-wheat flour)3/4 cup all-purpose flour 1/2 cup quick-cooking oats1/4 cup granulated sugar2 tsp. baking powder1/4 tsp. baking soda1/4 tsp. kosher salt2 tsp. pumpkin pie spice1 large egg2 tbsp. canola oil1/3 cup pure maple syrup 1 tsp. vanilla extract1 cup canned 100% pure pumpkin puree1/2 cup skim milk2 tbsp. raw unsalted pumpkin seeds (or substitute raw or roasted sunflower seed
kernels)Directions:Preheat the oven to 375. Coat a standard 12-cup muffin pan with oil spray. If you choose to use muffin liners, use foil liners misted with oil spray to prevent the muffins from sticking to the liners.In a large mixing bowl, whisk together the flours, oats, sugar, baking powder, baking soda, salt and pumpkin pie spiceIn a medium mixing bowl, whisk together the egg, oil, maple syrup and vanilla. Add the pumpkin and milk and whisk to combine.Pour the wet ingredients over the dry ingredients, and using a rubber spatula gently fold the ingredients together until just combined. Don't worry about leaving a few lumps in the batter.Divide the batter evenly among the 12 muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with the pumpkin seeds.Bake for 18 to 20 minutes, or until an inserted toothpick comes out clean. Cool completely in the muffin pan before handling.Servings: 12, 1 muffinNutrition per serving: 154 calories; 4 grams of fat; .5 grams of saturated fat; 4 grams of protein; 27 grams of carbohydrates; 2 grams of fiber; 15 milligrams of cholesterol; 125 milligrams of sodium.Guidelines: You share in the USA TODAY community, so please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Use the "Report Abuse" button to make a difference
kernels)Directions:Preheat the oven to 375. Coat a standard 12-cup muffin pan with oil spray. If you choose to use muffin liners, use foil liners misted with oil spray to prevent the muffins from sticking to the liners.In a large mixing bowl, whisk together the flours, oats, sugar, baking powder, baking soda, salt and pumpkin pie spiceIn a medium mixing bowl, whisk together the egg, oil, maple syrup and vanilla. Add the pumpkin and milk and whisk to combine.Pour the wet ingredients over the dry ingredients, and using a rubber spatula gently fold the ingredients together until just combined. Don't worry about leaving a few lumps in the batter.Divide the batter evenly among the 12 muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with the pumpkin seeds.Bake for 18 to 20 minutes, or until an inserted toothpick comes out clean. Cool completely in the muffin pan before handling.Servings: 12, 1 muffinNutrition per serving: 154 calories; 4 grams of fat; .5 grams of saturated fat; 4 grams of protein; 27 grams of carbohydrates; 2 grams of fiber; 15 milligrams of cholesterol; 125 milligrams of sodium.Guidelines: You share in the USA TODAY community, so please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Use the "Report Abuse" button to make a difference
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