9.22.2016

Pumpkin Chocolate Chip Oatmeal Cups

These are my favorite pumpkin oatmeal cups and I'm so excited to share them with you! I hope you enjoy!


Ingredients
1 large egg
3/4 cup pumpkin puree
1/2 cup + 2 tbl. Unsweet Organic Almond Milk
1/4 cup light brown sugar, packed
1/4 cup lite Maple pancake syrup

1/4 cup unsweet organic apple sauce
2 tbl.. vanilla extract
3 teaspoons pumpkin pie spice
1/8 tsp. Salt
3 cups old-fashioned whole rolled oats (do not use quick-cook or instant)
2 tsp. baking powder
1/2 cup semi-sweet mini chocolate chips 


Directions
  1. Preheat oven to 350F and spray a muffin tin with baking spray; set aside. 
  2. In a large bowl, add the first 9 ingredients and whisk to combine.
  3. Add the oats, baking powder, and stir to combine.
  4. Add the chocolate chips and stir to combine.
  5. Using a 1/4-cup measure to evenly distribute batter into each compartment. 
  6. Bake for 18-20 minutes, or until tops are set both visually and when touched lightly, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling, but no batter. It is super important not to over bake these!  Don't overbake because muffins will be prone to drying out. Allow muffins to cool in pan for about 20 minutes before removing and placing on a rack to cool completely

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