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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pumpkin Oatmeal Muffins Recipe

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This recipe for Pumpkin Oatmeal Muffins is from Cara's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large egg
1/2 cup pumpkin puree
1/2 cup Silk Unsweetened Vanilla Almond Milk (or your favorite milk)
1/3 cup light brown sugar, packed
1/4 cup maple or pancake sryup (I used sugar-free lite pancake syrup)
1/4 cup canola or vegetable oil
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
pinch salt, optional and to taste
3 cups old-fashioned whole rolled oats (do not use quick-cook or instant)
2 teaspoons baking powder
3/4 cup semi-sweet mini chocolate chips (mini recommended, but regular-sized chips may be substituted)
Directions:
Directions:
1. Preheat oven to 350F.
2. Spray a Non-Stick 12-Cup Regular Muffin Pan with floured cooking spray or grease and flour each pan
3. To a large bowl, add the first 9 ingredients and whisk to combine.
4. Add the oats, baking powder, and stir to combine.
5. Add the chocolate chips and stir to combine.
6. Using a large cookie scoop or 1/4-cup measure, evenly distribute the batter into the muffin pans.
7. Bake for about 23 minutes, or until tops are set both visually and when touched lightly, and a toothpick inserted in the center comes out clean.
8. Allow muffins to cool completely before taking out of pan.
Enjoy!

 

 

 

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