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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I played around with my favorite muffin recipe for fall, and came up with this. I can't decide if they are a cupcake, or a muffin. Though really hearty, the cream cheese frosting can kill a diet. Ingredients:
2 1/8 cups instant oats |
1 1/2 cups all-purpose flour |
1 cup granulated sugar |
2 1/4 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1 large egg |
1 egg white |
3 cups pumpkin pie filling |
1/3 cup butter, melted |
cream cheese frosting |
Directions:
1. Combine first 7 dry ingredients in large bowl and mix well.
2. Beat egg, pumpkin filling, and melted butter together in small bowl until smooth.
3. Add pumpkin mixture to dry ingredients.
4. Stir just until moistened.
5. Fill greased muffin cups almost full.
6. Bake at 375°F for 20-25 minutes, or until top springs back when lightly touched.
7. Once cool, frost away!
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