No Flour Pumpkin Oatmeal Muffins

“I woke up at 3 AM today and could NOT go back to sleep. I had to work at 6 AM, and wanted some fresh muffins to take. There was left over canned pumpkin in the fridge, so I invented these tasty treats!”
READY IN:
30mins
SERVES:
1
YIELD:
2 Jumbo Muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Spray 2 JUMBO muffin baking tin holes with no stick spray.
  3. Place only the whites of your eggs in mixing bowl.Whip with whisk until frothy.
  4. Whisk in Splenda, baking powder and pumpkin pie spice.
  5. Stir in canned pumpkin and syrup.
  6. Add oatmeal and mix until well blended.
  7. Pour mixture into the muffin two muffin cups.
  8. Bake for 25-28 minutes until inserted toothpick comes out clean and they are firm on top to the touch.
  9. Take muffins out of tins and place on wire cooling rack.
  10. These freeze well in freezer ziplock baggies!

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