Pumpkin Spice Muffins

I'm not much of a baker, but I made some pumpkin pie for thanksgiving from a *real* pumpkin (oooh, ahhh!!) and had a lot of puree left. I made some risotto with it for turkey day and still found myself with a cup and a half of puree. Since I am trying to eat better, I decided to try my hand at muffins. They're tasty, freezable and make a great breakfast on the go.

1 1/4 c. flour
3/4 c. sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 c oats
1 1/4 c pumpkin puree (canned is fine)
1/4 cup applesauce
2 eggs, beaten
1/2 c milk

Preheat oven to 350 and grease or spray the muffin pan.

In a large bowl, mix together all the dry ingredients.

Add the rest of the ingredients and stir until moistened.

Divide into 12 muffins (it's about 1/3 c. batter each).

Bake for 15-20 minutes.

Pop the muffins out of the tin to cool. I wrapped them in wax paper and froze them. Though smaller than a traditional muffin, these keep you full well into the morning and are easy to eat while driving.

I used evaporated milk to make these because I had some left over from pie making. Skim milk would probably work just as well. If you need/want to use evaporated milk, you should dilute it with 2 parts water to one part milk before you add it.

Out of curiosity I calculated the calories per muffin. They're about 174 calories each.