December 04, 2014
Food To Be Fit: Pumpkin Muffins
Trust me when I say that these muffins are to die for. Usually I make a double batch and freeze some...they're that good. This recipe does make small muffins (they are only 100 calories when you separate them into a 12-hole muffin tray), so you can either make a double batch (for regular size muffins), or enjoy your small 100-calorie snack.
- 1 cup pumpkin puree
- 2 tbsp raw honey
- 2 tbsp coconut sugar
- 1 tsp vanilla extract
- 1 egg
- 1/4 tsp salt
- 1 tbsp chia seeds
- 1 tsp flax seeds
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp pumpkin pie spice
- 1 cup oat flour (oats that have been blended - note: measure oat flour after blending)
- 1/2 cup dark chocolate chips
- Preheat oven to 350 F. Lightly oil muffin tin.
- Combine pumpkin puree, honey, brown sugar, vanilla and egg in a bowl. Mix well.
- In another bowl, stir together salt, baking powder, cinnamon, baking soda, nutmeg, pumpkin pie spice, chia seeds, flax seeds, and oat flour.
- Add the dry to the wet and mix until combined. Stir in chocolate chips.
- Separate the mixture among a muffin tray and place a few extra chocolate chips & chia seeds on top.
- Bake for 16 minutes (they will still be soft). Remove from oven, allow to cool and then remove from muffin tin.