Whole Wheat Oat Pumpkin (WWOP) Muffins

1 egg
2/3 cup Splenda Granular or equivalent sweetener of your choice
1 can (1 3/4 cups) pumpkin, not pumpkin pie mix
1 tsp vanilla extract
2/3 cup nonfat milk
1 cup whole wheat flour
1/2 cup oat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. pumpkin pie spice

Preheat oven to 425 degrees. Spray a 12-serving muffin pan with nonstick cooking spray or line with paper baking cups and spray insides with nonstick cooking spray. Set aside. In a large bowl combine pumpkin, eggs, splenda, vanilla, milk and stir well. Sift in flours, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Fill prepared muffin cups equally, sprinkle tops with extra cinnamon. Bake 20 minutes, or until a wooden toothpick inserted in center comes out clean.
Added note: if you can't find oat flour then try putting quick cook oats (not instant) in your blender and pulverizing, shaking, pulverizing, shaking the container until it all grinds down to a flour. Should work just fine! Also...be sure to spray your muffin pan or cups with nonstick spray or yes, they will stick.
Number of Servings: 12

Nutritional Info

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 70.4

• Total Fat: 0.9 g
• Cholesterol: 18.0 mg
• Sodium: 14.1 mg
• Total Carbs: 13.6 g
• Dietary Fiber: 2.6 g
• Protein: 3.1 g

Also if you use 1 or 2% milk, it will add more calories.

Lastly, I like to add 1/4 cup of mini semi sweet chocolate chips to the mix, it only adds about 20 calories per muffin.