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These are unexpectedly yummy. And very good for you too!
Ingredients
- ¾ cup all-purpose flour
- ¾ cup quick cooking oats
- 2/3 cup white sugar
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ cup canned pumpkin
- ½ cup milk
- 1 egg
- ¼ cup butter, melted
- ¾ cup fresh blueberries or frozen blueberries, thawed
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
Step 2
Mix the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg, and butter. Gradually stir in the flour mixture, just until all ingredients are moistened. Fold in the blueberries. Spoon batter into muffin cups, filling to the top.
Step 3
Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 146 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat3g | 14% |
| Cholesterol27mg | 9% |
| Sodium265mg | 12% |
| Total Carbohydrate24g | 9% |
| Dietary Fiber2g | 5% |
| Total Sugars13g | |
| Protein3g | |
| Vitamin C1mg | 5% |
| Calcium68mg | 5% |
| Iron1mg | 4% |
| Potassium57mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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