1 1/2 c. unbleached all-purpose flour
1/2 c. regular rolled oats
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground mace
1/4 tsp. baking soda
1/8 tsp. ground cloves
2 slightly beaten egg whites
1 c. canned pumpkin
1/2 c. light molasses
1/2 c. orange juice
1/4 c. cooking oil
1/2 c. chopped walnuts
1/4 c. regular rolled oats
Non-stick cooking spray

In a large mixing bowl, stir together the flour, 1/2 cup rolled oats, baking powder, ground cinnamon, salt, ginger, mace, baking soda, and ground cloves.

In a medium mixing bowl, combine egg whites, pumpkin, molasses, orange juice, and oil. Add liquid mixture all at once to flour mixture. Stir just until moistened; batter should be lumpy. Fold in chopped walnuts.

Spray 12 muffin cups with non-stick spray coating; fill almost full with batter. Sprinkle with the remaining oats. Bake in a 375 degree oven for 20 to 25 minutes. Remove from pans. Makes 12 muffins.