Directions:
- Preheat oven to 350 degrees.
- Spray 2 JUMBO muffin baking tin holes with no stick spray.
- Place only the whites of your eggs in mixing bowl.Whip with whisk until frothy.
- Whisk in Splenda, baking powder and pumpkin pie spice.
- Stir in canned pumpkin and syrup.
- Add oatmeal and mix until well blended.
- Pour mixture into the muffin two muffin cups.
- Bake for 25-28 minutes until inserted toothpick comes out clean and they are firm on top to the touch.
- Take muffins out of tins and place on wire cooling rack.
- These freeze well in freezer ziplock baggies!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104.56 Kcal (438 kJ) | ||
| Calories from fat | 11.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.22g | 2% | |
|---|---|---|---|
| Sodium | 188.71mg | 8% | |
| Potassium | 223.56mg | 5% | |
| Total Carbs | 16.65g | 6% | |
| Sugars | 3.16g | 13% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 6.15g | 12% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.2mg | 6% | |
| Calcium | 68.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 127.18 Kcal (532 kJ) | ||
| Calories from fat | 13.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.49g | 2% | |
|---|---|---|---|
| Sodium | 229.53mg | 8% | |
| Potassium | 271.91mg | 5% | |
| Total Carbs | 20.26g | 6% | |
| Sugars | 3.84g | 13% | |
| Dietary Fiber | 2.07g | 7% | |
| Protein | 7.48g | 12% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.4mg | 6% | |
| Calcium | 82.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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