No Flour Pumpkin Oatmeal Muffins |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I woke up at 3 AM today and could NOT go back to sleep. I had to work at 6 AM, and wanted some fresh muffins to take. There was left over canned pumpkin in the fridge, so I invented these tasty treats! Ingredients:
4 egg whites |
4 teaspoons splenda granular |
3/4 teaspoon baking powder |
1/2 teaspoon pumpkin pie spice |
1/4 cup canned pumpkin |
3 tablespoons sugar-free maple syrup |
1/2 cup oatmeal |
Directions:
1. Preheat oven to 350 degrees.
2. Spray 2 JUMBO muffin baking tin holes with no stick spray.
3. Place only the whites of your eggs in mixing bowl.Whip with whisk until frothy.
4. Whisk in Splenda, baking powder and pumpkin pie spice.
5. Stir in canned pumpkin and syrup.
6. Add oatmeal and mix until well blended.
7. Pour mixture into the muffin two muffin cups.
8. Bake for 25-28 minutes until inserted toothpick comes out clean and they are firm on top to the touch.
9. Take muffins out of tins and place on wire cooling rack.
10. These freeze well in freezer ziplock baggies!
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