I'm Craving Pumpkin Muffins!

It was perfect weather for a walk in the park today.  It was actually cool enough to wear my new UConn Husky sweatshirt and shorts, which is what I've always considered the perfect walking attire.  I have absolutely no idea why.  It just feels great to me. Walking along and crunching on a few leaves makes me happy. (For those of you who don't know, I grew up around the University of Connecticut:)

When I got home, it was time to create a new pumpkin recipe. With a few little tweaks here and there, here's what I made today.  These came out nice, big, tender and oh, so good. Just what I was looking for on an early fall day!


Pumpkin Muffins
-Makes 12 muffins.
-Preheat oven to 400.
-Spray muffin tin with cooking spray. If using paper liners, coat the liners with spray.
-Put in a blender and process until the consistency of flour:
         1/2 cup dry oatmeal
-Put oats into big mixing bowl and whisk together well:
        1/2 cup whole wheat flour
        1 cup flour
        2/3 c. brown sugar
        1 tsp baking soda
        1 tsp baking powder
        1/2 tsp salt
        2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp cloves, 1/8 tsp nutmeg)
-In another bowl whisk together:
        2 eggs
        2 Tbsp canola oil
        1/3 cup non-fat milk
        3/4 cup plain, non-fat yogurt
        1 cup pumpkin puree
-Pour pumpkin mixture into dry ingredients and mix until just blended. Don't over stir!
-Divide into 12 muffin tins.
-Bake for 18 - 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Nutritional Data:
Serving Size: 1 muffin
164 calories, 4 g fat, 36 g cholesterol, 271 g sodium, 29 g. carbohydrate, 2 g fiber, 14 g sugar,
5 g protein. Counts as 3 Units.