Halloweeny muffins for runners!!


        3/4 cup wholewheat flour

      1/2 cup rolled oats

      1/4 cup firmly packed brown sugar

      1 teaspoon baking powder

      1/2 teaspoon baking soda

      1/2 teaspoon ground cinnamon

      1/2 teaspoon ground nutmeg

      1/4 teaspoon ground allspice

      1/8 teaspoon salt (optional)

        1/2 cup canned pumpkin or real pumpkin pureed (which I used)
        1 large egg,
        1/2 cup skim milk/Almond Milk etc
        1.5 tablespoons melted low fat butter



1. Preheat the oven to 400F. Line 12 regular muffin tins with paper cases or lightly coat the bottoms only with vegetable cooking spray.
2. In a medium bowl, combine the flour, oats, brown sugar, baking powder, baking soda, cinnamon, nutmeg, allspice and salt (if using).
3. In a small bowl, whisk together the pumpkin, egg, milk, and margarine. Make a well in the center of the dry ingredients and add the pumpkin mixture, Mix just until the dry ingredients are moistened. Do not overmix. Spoon the batter into the prepared muffin cups, filling almost full.

Bake for 22 – 25 minutes, or until a tester inserted in the center comes out with only a few moist crumbs attached. Cool the muffins in the pan on a wire rack for 5 minutes before removing.

Number of Servings: 12

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 64.9
  • Total Fat: 1.3 g
  • Cholesterol: 2.1 mg
  • Sodium: 117.2 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 1.5 g
  • Protein: 1.9 g



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