Pumpkin is the quintessential flavor of the season, plus it’s low in fat and high in fiber and antioxidants. That’s a win-win. If you’re looking for a perfect Fall snack that will fill you up without slowing you down, look no further than these Pumpkin Oat Muffins from the American Cancer Society’s Healthy Eating Cookbook.
Makes 40 muffins
158 calories, 5 grams of fat per muffin
- 6 cups oat flake cereal
- 2 teaspoons salt
- 1 cup sugar
- 5 cups whole-wheat flour
- 5 teaspoons baking soda
- 1 tablespoon dried ground ginger
- 1 tablespoon cinnamon
- 1 cup golden raisins
- 2 eggs, beaten
- 1 15-ounce can pumpkin
- 2 teaspoons vanilla
- 1 quart low-fat buttermilk
- ¾ cup canola oil
1. PREHEAT oven to 400˚
2. MIX cereal, salt, sugar, flour, baking soda, ginger and cinnamon. Stir in raisins.
3. COMBINE eggs, pumpkin, vanilla, buttermilk and oil in a separate bowl. Stir until blended.
4. BLEND wet ingredients with dry until batter just holds together. Do not over mix!
5. BAKE in cup-lined muffin pans for 17 minutes.
These muffins are brimming with pumpkin flavor and the tasty autumn spices you love. So whether you’re heading out leaf peeping or doing some leaf pickup, they make the perfect snack to fuel every fall adventure.
