Zutaten für Low Fat Oatmeal Pumpkin Spice Muffins
- Flour
- Sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Cinnamon
- Nutmeg
- Oats
- 1 cup pumpkin puree
- Oil
- 2 large eggs
- ½ cup milk (dairy or non-dairy)
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Zubereitung von Low Fat Oatmeal Pumpkin Spice Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease and flour the tin.
- In a large bowl, whisk together the dry ingredients: 1 ½ cups whole wheat flour, ½ cup rolled oats, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
- In a separate bowl, combine the wet ingredients: 1 cup pumpkin puree, ½ cup unsweetened applesauce, 2 large eggs, ½ cup milk (dairy or non-dairy), ½ cup maple syrup or honey, and 1 teaspoon vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fill each muffin cup about ¾ full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They'll become even more moist as they sit!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
50g
Fat
6g
Carbs
10g
