Whole Wheat Pumpkin Oatmeal Biscuits with Maple Cream Cheese Frosting
Preheat oven to 400.
In a large bowl, mix the following with an electric mixer:
2 cups Hodgson Mill Whole Wheat Graham Flour
1/3 cup Egg Beaters
1 can pumpkin
3 Tbsp. I Can’t Believe It’s Not Butter Spray (pour out of container)
3 Tbsp. Sugar-Free White Chocolate Torani Syrup (add more to taste if not sweet enough.)
1 Tsp. Vanilla Extract
1 Tsp. salt
1.5 Tsp. baking powder
1 Tsp. baking soda
1 Tbsp. cinnamon
½ Tsp nutmeg
½ Tsp ginger
Also put the following in a microwaveable bowl and heat for 2 minutes:
2/3 cup Bob’s Red Mill Steel Cut Oats
1/3 cup Bob’s Red Mill High Fiber Cereal
½ cup water
Add the oatmeal/cereal mix to the large bowl, and continue to blend until thoroughly mixed. Let stand at room temp for 25-35 minutes. Then put in 24 muffin cups, or plop golf ball size blobs onto a cookie sheet. Bake for 15 minutes.
While muffins/biscuits are baking, make the icing (below).
In a small bowl, mix the following ingredients with a spoon until smooth:
2/3 container fat-free cream cheese
3.5 Tbsp. Smart Balance Light
4 Tsp. Walden Farms Marshmallow Dip
1.5 Tsp Cary’s Sugar Free Maple Syrup
When you take the biscuits out of the oven, put a dollop (about 1 Tsp.) of icing on each one. Let it warm a little, and then spread it around. Move biscuits/muffins off cookie sheet, and put in Tupperware container once icing is dry. Keep refrigerated.
Nutrition info (per biscuit, including icing): 88 Cal. 2.4 g fat 14 g. carbs 3.8 g protein 3 g fiber And 50% of your RDA of Vitamin A! :)