Ingredients
1-1/2 cups oat bran1/2 cup all-purpose flour1/2 cup packed brown sugar2 teaspoons baking powder1 teaspoon pumpkin pie spice1/2 teaspoon salt2 large egg whites1 cup canned pumpkin1/2 cup fat-free milk2 tablespoons canola oil
Preparation
In a small bowl, combine the first six ingredients. In another bowl, whisk the egg whites, pumpkin, milk and oil until well blended. Stir into dry ingredients just until moistened.
Coat muffin cups with cooking spray; fill half full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
