 | | Directions |
- Preheat oven to 400° F
- Line the muffin tin with foil muffin cups (liners). Foil is suggested because of the limited use of cooking oil in the ingredients. The foil will allow for ease of releasing baked muffin from liner. If no liners are used, coat each muffin section in the baking tin with vegetable oil or cooking spray.
- In a large mixing bowl, combine flour, oats, brown sugar, cinnamon, cranberries, pie spice, baking powder, baking soda, and salt.
- In medium mixing bowl, combine canned pumpkin or sweet potato puree, milk, eggs, oil, and vanilla, mixing together well.
- Combine moist ingredients with dry ingredients, blending together just until moist.
- Fill each muffin container in the pan with ingredient mixture. Bake for 20 to 25 minutes.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Container: muffin tin
Servings: 12
Serving Size: 1 each
|  | | Ingredients | | - | | 1 1/2 cups all purpose flour |
| - | | 1 cup quick oats |
| - | | 3/4 cup brown sugar, firmly packed |
| - | | 1/2 cup dried cranberries or any dried fruit |
| - | | 1 tablespoon baking powder |
| - | | 1/2 teaspoon baking soda |
| - | | 1 teaspoon pumpkin pie spice |
| - | | 1 teaspoon cinnamon |
| - | | 1/2 teaspoon salt |
| - | | 1 cup canned pumpkin or sweet potato, pureed |
| - | | 1 teaspoon vanilla extract |
| - | | 3/4 cup skim milk |
| - | | 1/3 cup canola oil |
| - | | 1 large egg, slightly beaten |
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