Tags: low fat | muffins | pumpkin

Low Fat Pumpkin Muffins

1.5 cup whole wheat flour
1 cup quick oats
3/4 cup packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
1.5 tsp pumpkin pie spice
1 cup canned pumpkin
3/4 cup fat free milk
1/3 cup canola oil
2 egg whites

Preheat oven to 400 and spray 12 muffin cups with PAM. Combine dry ingredients in a large bowl.  In a medium bowl combine wet ingredients and mix well.  Stir pumpkin mixture into dry ingredients until dry ingredients are moist. Fill muffin cases evenly and bake for 20-25 minutes.

Per muffin: 228 Calories, 6.5 grams of fat, 0 cholesterol, 146 g sodium, 37.9 g carbohydrates, 2 g Fiber, 4.2 g protein

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