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Makes 1 dozen
1-1/4 cups all-purpose flour
1/4 cup quick cooking oats
1/2 cup sugar
2-1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon(if can tolerate)
3/4 teaspoon salt
1/8 teaspoon ground allspice(if can tolerate)
1 egg (slightly beaten)
1/3 cup canola oil
3/4 cup milk
1/2 cup cooked pumpkin (canned is easiest make sure IC friendly)
Preheat oven to 400 degrees F. Thoroughly combine dry ingredients in a bowl. In another bowl combine the egg, oil, milk and pumpkin. Add the liquid ingredients to the dry ingredients all at once. Stir just until all the dry ingredients are moistened (batter will be lumpy). Place paper bake cups in twelve muffin tins (or use non-stick tins) and divide batter evenly among the cups. Bake at 400 degrees F. for 20 to 25 minutes, until tops are golden.
1-1/4 cups all-purpose flour
1/4 cup quick cooking oats
1/2 cup sugar
2-1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon(if can tolerate)
3/4 teaspoon salt
1/8 teaspoon ground allspice(if can tolerate)
1 egg (slightly beaten)
1/3 cup canola oil
3/4 cup milk
1/2 cup cooked pumpkin (canned is easiest make sure IC friendly)
Preheat oven to 400 degrees F. Thoroughly combine dry ingredients in a bowl. In another bowl combine the egg, oil, milk and pumpkin. Add the liquid ingredients to the dry ingredients all at once. Stir just until all the dry ingredients are moistened (batter will be lumpy). Place paper bake cups in twelve muffin tins (or use non-stick tins) and divide batter evenly among the cups. Bake at 400 degrees F. for 20 to 25 minutes, until tops are golden.
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