Ingredients
3/4 cup canned pumpkin
1/2 cup skim milk
1/4c. Eggbeaters
3/4c. wheat flour
1 -1/4c. flour
1/4 cup sugar substitute
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 cup cooked Wild Rice
– TOPPING (Combine in small bowl)
1/2 cup Old-Fashioned Oats
1/2 cup brown sugar(or substitute)
1/4 c. canola oil
Preparation
Preheat oven to 425ºF.
In a large mixing bowl, combine pumpkin, milk and egg with a fork. Set aside. In a separate bowl, combine baking mix, sugar, nutmeg, cinnamon and ginger. Stir in pumpkin mixture until batter is moistened (batter will be stiff). Fold in wild rice. Spoon into 8 well greased muffin cups and sprinkle with topping. Bake 15 minutes or until golden brown. Serve warm or a room temperature.
