Healthy Pumpkin Oat Muffins
1:21:00 PM
It's that time of year again. The leaves are turning, the air is getting chilly, the smell of bonfires fill the air, and Trader Joe's stocks up on everything pumpkin spice. Pumpkin JoJo's, canned pumpkin, pumpkin pie spice, pumpkin O's... you name it, they have it. I've created this healthy take on a classic pumpkin muffin. They are sure to be a crowd favorite :).
The canned pumpkin keeps these muffins nice a moist and the canola oil can easily be substituted for unsweetened apple sauce to lower the fat content. Feel free to swap out the chocolate chips for pecans to add a nutty flavor. Or heck, add both!
Recipe
Yield: 12 muffins
Ingredients
- 2 eggs
- 1/2 cup milk
- 2/3 cup canned pumpkin
- 1/4 cup pure maple syrup
- 1/4 brown sugar
- 1/2 tsp vanilla extract
- 1/4 cup canola oil (could sub. apple sauce instead)
- 3/4 cup all purpose flour
- 1 1/2 rolled oats
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 2 tbsp ground flax seed
- 1 tsp baking powder
- 1/2 cup semi sweet chocolate chips
Directions
Preheat your oven to 375 degrees F. Whisk eggs, milk, canned pumpkin, maple syrup, brown sugar, vanilla extract, and oil (or apple sauce) until well combined. Add in the flour, oats, pumpkin pie spice, salt, flax, and baking powder and stir until combined. Do not over mix. Fold in the chocolate chips. Spray your muffin tin with canola spray and fill each cup about 2/3 full with batter. Bake for 18-20 mins.Enjoy!
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