Pumpkin Oat Mini Muffins

[nameless]

by request

I tweaked another recipe to make this one even heartier and healthier.  It does still have 1 TB oil, though that 1 TB helps keep things a good texture and not too mushy (if you added applesauce.)
 
Yield: 26 mini muffins
 
1 cup whole wheat pastry flour
1 cup rolled oats (not quick or chopped)
1 1/4 tsp baking powder
1/2 tsp baking soda
pinch of salt
3/4 cup brown sugar
2 tsp cinnamon (or less if you like, 2 tsp makes them very cinnamon'y)
 
1 1/4 cups pumpkin puree
1 egg serving of eggbeaters (or 2 egg whites)
1 TB canola oil
 

Pre-heat 375F
Prepare a mini-muffin tin with paper liners and/or spray with Pam. They stick, do not skip this step. Also don't do regular size muffins...these puppies are dense.
 
Whisk all the dry ingredients together well.  In a small bowl mix up the pumpkin, oil, egg til incorporated. Then mix the two together, it'll be thick.
 
With a leveled 2 TB cookie scoop fill the muffin cups. They will be full. Sprinkle sugar on top if desired. Bake 15-18 minutes til a little brown on top.