Source: dLife

Moist oat muffins with sweet pumpkin and apricot.

Servings

1.25 cup Flour, white, unbleached, enriched
1 tbsp low sodium baking powder
0.5 tsp salt
0.25 tsp ground cinnamon
1 cup Oats, rolled, old fashioned
1 eggs
1 egg whites
0.75 cup Pumpkin, canned, unsalted (puree)
0.75 cup Milk, evaporated, nonfat/skim
0.5 cup unsweetened pineapple juice
2 tbsp canola oil
0.25 cup packed dark brown sugar
1 cooking spray, for baking
4 tbsp Preserves, apricot

1 Preheat the oven to 400 degrees F.
2 In a large mixing bowl, combine flour, baking powder, salt, and cinnamon. Place the oats in a blender until they reach the texture of cornmeal and add to the flour.
3 In another bowl, lightly beat the egg and egg white. Stir in the pumpkin, milk, pineapple juice, oil, and brown sugar. Fold the wet ingredients into the dry until just combined.
4 Spoon the batter into cooking spray coated muffin tin and dot each center with the apricot preserves. Bake for 20 to 25 minutes. Cool in the tins for 5 minutes and then remove.

For a small amount of pumpkin puree check out the baby food section of the grocery store.