A mild, acidic dressing should be used with garden lettuce. You now have the ideal dressing, just like my grandma did.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 18 |
| Yield: | 18 mini muffins |
Ingredients
- cooking spray
- 2 ½ cups oats
- 1 ½ cups pumpkin puree
- 1 cup fat-free Greek yogurt
- ¾ cup white sugar
- 2 eggs
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Generously coat 18 cups of a mini muffin tin with cooking spray.
- Combine oats, pumpkin puree, yogurt, sugar, eggs, baking powder, baking soda, cinnamon, and pumpkin pie spice in the bowl of a food processor; process until ingredients are combined and oats are coarsely ground. Scoop batter into each muffin cup using a 2-teaspoon scoop.
- Bake in the preheated oven until tops spring back when lightly pressed, about 23 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts
| Calories | 104 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 140 mg |
| Sugars | 10 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
To be honest, I completely missed the part about processing the pay mixture because adding the wet ingredients. However, it did turn into a happy accident. The texture was absolutely fine and the flavor was perfect! My kids have been sneaking away and gobbling them up all day.