No Flour Pumpkin Oatmeal Muffins Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 6 muffin cups with cooking spray.
• Whisk all-purpose flour, whole wheat flour, sugar, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Stir pumpkin puree, milk, eggs, and maple syrup into the dry ingredients until batter is smooth; fold oats into batter. Scoop batter into prepared muffin cups, filling them to the top.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 30 minutes; set aside to cool 5 to 10 minutes before serving.

Steps:

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

Steps:

• Preheat oven to 400ºF.
• Line a 12-cup muffin tin with paper liners. Combine flour, baking powder, baking soda and pumpkin pie spice in a large bowl; then stir in oats, brown sugar, walnuts, and raisins.
• In a medium bowl, combine egg, oil, milk and pumpkin, blending well.
• Stir pumpkin mixture into dry ingredients until just moist. Fill muffin tins with batter and bake for 22 to 25 minutes, until tops spring back when lightly touched.