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- Preparing Time: 40 minutes
- Total Time: -
- Served Person: 15
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 cup vegetable oil
- 2 tablespoons water
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- cooking spray
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup oat bran
- 1 1/3 cups fructose (fruit sugar)
- 1 1/2 teaspoons dry egg replacer (such as ener-g®)
- 1/2 (14 ounce) can pumpkin puree
- Carbohydrate 27.7
- Fat 4
- Protein 1.6
- Sodium 169
- Calories 142 calories;
Preheat oven to 350 degrees F (175 degrees C). Grease muffin tins with cooking spray. Mix fructose, flour, oat bran, cinnamon, baking soda, baking powder, salt, and pumpkin pie spice together in a large bowl. Whisk water and egg replacer together in another bowl until smooth. Stir in pumpkin puree and vegetable oil. Add fructose mixture; mix well to blend batter. Spoon batter into the greased muffin tins, filling each cup halfway. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to a wire rack to cool.
