3/4 cup whole-wheat flour*
1/2 cup Splenda Granulated
2 tsp pumpkin pie spice
1 tsp baking powder
1/4 tsp salt
1/4 tsp ground cloves
1 cup canned pumpkin
3/4 cup low-fat buttermilk
1/2 cup egg substitute (or 2 eggs)
2 tbsp canola oil
Preheat oven to 375 degrees.
Lightly coat 12 muffin cups with nonstick cooking spray or line with paper liners; set aside.
Process 2 cup of the oats in a food processor, blender, etc until fine. Transfer to a large mixing bowl and stir in the flour, Splenda, pumpkin pie spice, baking powder, salt, and cloves. Make a well in center of mixture and set aside.
Using a wire whisk, whisk together the pumpkin, buttermilk, egg substitute, and oil in a medium mixing bowl. Pour the mixture into the well of the flour mixture. Stir just until moistened; batter should be thick and lumpy.
Spoon batter into the prepared muffin cups, filling each cup about 2/3s full. Sprinkle the remaining oats over the tops of the batter.
Bake muffins at 375 degrees for 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from the muffin pans and cool completely on wire rack.