OATMEAL-PUMPKIN MUFFINS

Some diabetics say they can't eat oats. If oats bother you, skip this recipe. I have been a diabetic for 16 years and eat oats often. They are a part of my blood-sugar controlling diet. Do what is best for you.

2 cups + 2 tbsp old-fashion oats (I use quick oats)
3/4 cup white 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 or olive 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.

NOTE:  This is the stock photo of oatmeal pumpkin muffins.