Snow Day Pumpkin Muffins

This recipe was inspired by an early snow day in Michigan! This recipe features pumpkin puree and a variety of ingredients (ground flaxseed, prunes, and whole wheat flour instead of white flour) that make it a good source of fiber. Enjoy this recipe as a post-exercise snack or a light breakfast.

Makes 10 servings
Serving size: 1 muffin
Prep time: 15 minutes
Cook time: 20 minutes

Ingredients for pumkin muffins

• ¾ cup whole wheat flour
• 1 tbsp ground flaxseed
• ½ cup rolled oats
• ¼ cup Splenda Baking Blend
• ½ tsp salt
• ½ tsp baking soda
• ½ tsp baking powder
• 1 tsp cinnamon
• ½ tsp pumpkin spice
• 1 cup pumpkin pureed
• 1 egg
• ¼ cup veg oil
• ¼ cup prunes, diced

Directions for pumpkin muffins

1. Preheat oven to 350 degrees.
2. Line muffin pan with paper liners.
3. Combine dry ingredients: whole wheat flour, ground flaxseeds, rolled oats, Splenda Baking Blend, ground cinnamon, pumpkin spice, salt, baking soda, and baking powder.
4. In a separate bowl, stir together wet ingredients: pumpkin puree, egg, and vegetable oil.
5. In a large bowl mix together dry and wet ingredients.
6. Gently stir in prunes.
7. Spoon muffin batter into lined muffin cups
8. Fill each muffin cup approximately ¾ of the way full
9. Bake at 350 degrees for 20 minutes
10. Enjoy warm!