oatmeal pumpkin muffins

Oatmeal Pumpkin Muffins

Inspired by Carrots-n-Cake and About: Lowfat Cooking

Ingredients

1 1/2 cups whole wheat flour

1 1/2 cups old fashioned oats

3/4 cup brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon allspice

1/4 teaspoon ground nutmeg

1 1/2 cups canned pumpkin

3 tablespoons canola oil

one large egg

one large egg white

1/4 cup lowfat milk

1/2 cup dark chocolate chips (optional)

1/2 cup chopped walnuts (optional)

Directions

1. Preheat oven to 375 degrees F and line muffin tin with muffin cups.
2. Whisk dry ingredients and spices together in a large bowl.
3. Add pumpkin, oil, milk, and egg and egg white to a medium size bowl and mix thoroughly. Add wet ingredients to dry ingredient and mix well. Stir in chocolate chips and walnuts.
4. Fill muffin cases evenly and bake for 18 to 25 minutes

Makes 14 muffins.