Source: dLife

Hearty pumpkin muffins sprinkled with chopped walnuts.

Servings

1 butter flavored cooking spray
1.5 cup Flour, oat, whole grain
1 tsp pumpkin pie spice
0.5 tsp ground cinnamon
0.5 tsp baking soda
0.5 tsp low sodium baking powder
0.5 tsp salt
4 oz sugar free, fat free vanilla yogurt
3 egg whites
0.5 cup sweetener (sugar substitute) , granular
1 cup Pumpkin, canned, unsalted
2 tbsp chopped walnuts

1 Preheat the oven to 350 degrees F. Spray the cups of a standard nonstick muffin pan with cooking spray. Set aside.
2 In the bowl of a food processor fitted with the metal blade, process the flour for about 1 minute until no coarse grains remain.
3 In a mixing bowl, combine the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Sift the mixture and set aside.
4 In a large mixing bowl, combine the yogurt and egg whites. With a sturdy whisk, beat until thoroughly blended.
5 Add the sugar substitute and the pumpkin to the yogurt blend. Whisk to blend.
6 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.
7 Bake for 25 to 30 minutes, or until a toothpick inserted into the center of one muffin comes out dry.
8 Cool in the pan on a rack for 10 minutes. Transfer the muffins to a rack. Serve warm or cooled.

These muffins are great if you need a small treat or a sweet bite to follow an omelet at breakfast.