Pumpkin Wild Rice Muffins

• 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

1. Preheat oven to 425u0b0F.
2. 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.

pumpkin, milk, eggbeaters, flour, sugar substitute, cinnamon, nutmeg, ginger, rice, combine, oats, brown sugaror substitute, canola oil

Taken from www.epicurious.com/recipes/member/views/pumpkin-wild-rice-muffins-1218865 (may not work)