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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pumpkin Oat Muffins

Source: dLife

Moist oat muffins with sweet pumpkin and apricot.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	162.9

Total Carbs	29.3 g

Dietary Fiber	1.5 g

Sugars	12.1 g

Total Fat	3.4 g

Saturated Fat	0.3 g

Unsaturated Fat	0.7 g

Potassium	266.2 mg

Protein	5.3 g

Sodium	130.4 mg

Dietary Exchanges 3.4 Fat, 0.1 Fruits, 0.1 Meat, 0.1 Milk, 0.5 Other Carbs, 1.0 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat the oven to 400 degrees F.
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.
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.
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.