I love so many things about the month of October- the fall weather, the football games, Halloween decorations, and most of all pumpkin. Not so much the jack-a-lantern kind; but the edible kind that is the perfect ingredient for an autumn baked treat. While I see many other pumpkin creations in my future this month, the first one that I chose is Whole Wheat Pumpkin Muffins. With each bite I took of the warm pastry, I was overwhelmed with the essence of spice that just screams fall harvest. Cinnamon and nutmeg are the perfect compliment to pumpkin. Pumpkin is not only tasty, but it also has many health benefits. The rich,orange color provides beta-carotene, known for its antioxidant and anti-inflammatory properties. Pumpkin is also a good source of potassium, zinc, vitamin C, and vitamin E. Just a 1/2 cup serving has 5g of fiber. Besides the nutritious aspects of the pumpkin and whole grains, these muffins are also sugar-free and very low in fat (only 1g in each muffin). These are perfect for a grab-and-go breakfast or a healthy after-school snack.

1. Preheat oven to 425 degrees. Spray a muffin pan with cooking spray or line with paper baking cups.
2. In a large bowl, combine egg beaters, Splenda, pumpkin, vanilla, and milk. Mix well.
3. In a separate bowl, combine flour, oats, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
4. Fill the muffin cups evenly. Sprinkle the top of each muffin with a bit of additional cinnamon and pumpkin pie spice.
5. Bake for 20 minutes or until an inserted toothpick comes out clean.