(Skinny and Healthy Pumpkin Chocolate-Chip Muffins

• Vegetarian
• Gluten free

• Produce

  • 1 cup Pumpkin, canned

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 tbsp Brown sugar, lightly packed
  • 1 tsp Cinnamon
  • 1/3 cup Dark chocolate chips
  • 1/4 tsp Nutmeg
  • 1 1/16 cup Oat flour
  • 1/4 tsp Pumpkin pie spice
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

Found on chelseasmessyapron.com

Description

Directions

• Preheat the oven to 350 degrees F. Spray a muffin tin with nonstick spray; do not use muffin liners with these.
• Combine the pumpkin, honey, brown sugar, vanilla, and egg in a bowl. Beat until combined.
• In another bowl, stir together the salt, baking soda, baking powder, cinnamon, nutmeg, pumpkin pie spice (if desired), and oat flour.
• Oat flour is just old-fashioned or quick oats that have been blended in a food processor or blender until they reach the consistency of flour. Make sure to measure the oat flour AFTER blending and not to measure the oats before blending.
• Add the dry to the wet mixing until just combined. (Over-mixing will result in dense muffins)
• Stir in the chocolate chips.
• Separate the mixture evenly among 8 muffin cavities and place a few extra chocolate chips on top if desired (makes them look prettier!)
• Bake for 18-22 minutes or until a toothpick when inserted into the center comes out clean. Remove and allow to cool and then remove them from the muffin tin.
• These muffins are a lot tastier and softer when slightly under-baked so err on the side of less baking rather than over baking.