Oat Bran Mumpkin Tops
(Makes 9 Mumpkins)
A pumpkin muffin top recipe with LOTSA oat fiber.
Increase sugar to 1/3 cup for more sweetness.
"Mumpkin" is a cute typo (Muffin + Pumpkin).
Caution: This is a healthy muffin top.
Ingredients (combine in this order):
1/2 cup pumpkin puree
1/2 cup cool water
1/4 cup half & half
1 1/2 cups coarse oat bran
1/4 cup brown sugar, packed
1/3 cup liquid egg whites
2 tbsp light olive oil
1 cup spelt flour
3/4 tsp baking powder
1/4 tsp baking soda
3/4 tsp cinnamon (optional)
1/2 tsp salt (optional)
Preheat oven to 375F degrees; lightly oil a cookie sheet,
sprinkle with bread flour, then tap sheet to discard excess.
In a large mixing bowl, stir pumpkin puree, water, and half & half;
stir in oat bran, then brown sugar, egg whites, and olive oil.
Spread on 1/2 cup spelt flour, then baking powder and soda;
top with remaining spelt flour, cinnamon, and salt.
Stir vigorously for several minutes, then drop 9 spoonsful
onto prepared cookie sheet. Reduce oven to 350F and bake 45 min.;
allow to cool 5 min., separate from cookie sheet with a spatula.
Tips: Into completed batter, fold 1/2 cup dark raisins
and 2/3 cup chopped walnuts for Mighty Mumpkins;
add 2/3 cup shredded carrot for hop.