Must. Eat. Pumpkin.

Making a double batch for breakfast tomorrow and then a double batch to freeze as muffin "pucks." Yum!


Pumpkin Muffins

1 1/4 quick or old fashioned oats
1 c whole wheat flour
1 tsp baking powder
1 1/2 tsp pumpkin spice
1/2 tsp baking soda
1/4 cup rice milk
egg replacer (equiv. of 1 egg)
1 c canned pumpkin
3/4 c firmly packed brown sugar
1/2 tsp salt
1 tsp vanilla
Topping
1 tbsp brown sugar
1 1/2 tsp cinnamon

Combine dry ingredients in bowl. Combine wet ingredients in another bowl ( put brown sugar in this bowl) Combine wet and dry. Stir until just mixed. (Do not overmix or muffins will be tough!!)
Place in sprayed muffin tins. Sprinkle topping on muffins.

Bake at 375 for about 25 - 30 minutes.