it’s the fifth of december but i’m still in everything pumpkin la la land. it’s a year round problem for me. usually i don’t have any on hand since ukraine hasn’t hopped on the pumpkin train. but this time i was in luck. i have a decent amount of canned pumpkin thanks to a shipment from my lovely state-side cousin — not to mention a wee bit of brown sugar left from my brother in singapore. i feel rather guilty posting recipes that my fellow volunteers in ukraine would have a hard time finding ingredients for, but this is just to good not to share. just looking at these photos melts away all my guilt.
they’re oh so moist pumpkin fiber filled (so they’re good for you, right?) muffins with bits of melt in your mouth chocolate chunks. and they’re also one of the first times any muffin of mine has turned out better looking than the original recipe!
in short, these muffins are miracles. they’ve made it on my ‘definitely bake again’ list. though maybe next time i’ll use rasins instead of chocolate…but then again the chocolate is half of the best part!!
pumpkin oatmeal chocolate chip muffins
makes 14 muffins
original source: fitsugar
1 1/2 cups flour
1 1/2 cups old fashioned oats
3/4 cup brown sugar (or white sugar with 1 tbs honey)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
1 1/2 cups canned pumpkin
3 tablespoons canola oil
one large egg
one large egg white
1/4 cup lowfat milk (or soy/almond/rice)
1/2 cup milk or dark chocolate chips (optional or for a healthier alternative use raisins)
1/2 cup chopped walnuts (optional)
1.) preheat oven to 375*F and line muffin tin with muffin cups.
2.) whisk dry ingredients and spices together in a large bowl.
3.) add pumpkin, oil, milk, and egg and egg white to a medium size bowl and mix thoroughly. add wet ingredients to dry ingredient and mix well. stir in chocolate chips and walnuts.
4.) fill muffin cases evenly and bake for 18 to 25 minutes. enjoy! : )