(I made it into quick bread instead. These are very similar to Melissa's pumpkin muffins.)
I Can't Believe It's Not Butter! spray
1 1/2 cups whole-grain oat flour
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup fat-free vanilla yogurt
3 large egg whites
1/2 cup granular sugar substitute (I used honey.)
1 cup canned pumpkin
2 tbsp finely chopped walnuts
Preheat the oven to 350 degrees. Mist the cups of a standard nonstick muffin pan with I Can't Believe It's Not Butter! spray. Set aside.
In the bowl of a food processor fitted with the metal blade, process the lour for about 1 minute until no coarse grains remain. In a mixing bowl, combine the four, pumpkin pi spice, cinnamon, baking soda, baking powder, and salt. Sift the mixture twice. Set aside.
In a large mixing bowl, combine the yogurt and egg whites. With a sturdy whisk, beat until thoroughly blended. Add the sugar substitute and the pumpkin. Whisk to blend. Add the reserved flour mixture, stirring, until no flour is visible. Spoon the batter into the prepared cups until each cup is about two-thirds full. Sprinkle on the walnuts.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center of one muffing comes out dry. Cool in the pan on a rack for 10 minutes. Transfer the muffins to the rack. Serve warm or cooled.
Makes 12 muffins
From The Biggest Loser Cookbook
72 calories, 3 g protein, 11 g carbohydrates, 2 g fat (trace saturated), trace cholesterol, 2 g fiber, 193 mg sodium
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