{Skinny & Healthy} Pumpkin Chocolate-Chip Muffins
{Skinny & Healthy} Pumpkin Chocolate-Chip Muffins is a side dish that serves 9. Watching your figure? This gluten free, dairy free, and lacto ovo vegetarian recipe has 135 calories, 4g of protein, and 4g of fat per serving. For 45 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 26 minutes. This recipe from Chelsea's Messy Apron requires baking powder, oat flour, brown sugar, and dark chocolate chips. 1751 person have made this recipe and would make it again. With a spoonacular score of 68%, this dish is pretty good. Try Pumpkin Pecan Chocolate Chip Skinny Muffins, Skinny Mini Pumpkin Chocolate Chip Muffins, and Healthy Pumpkin Chocolate Chip Muffins for similar recipes.
Servings: 9
Preparation duration: 15 minutes
Cooking duration: 11 minutes
Ingredients:
1/4 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons brown sugar, lightly packed
1 cup canned pumpkin (NOT pumpkin pie filling)
1 teaspoon cinnamon
1/3 - 1/2 cup dark chocolate chips
1 large egg
2 tablespoons honey
1/4 teaspoon nutmeg
1 cup + 1 tablespoon oat flour (oats that have been blended)
1/4 teaspoon pumpkin pie spice, optional
1/4 teaspoon salt
1 teaspoon vanilla extract
Equipment:
muffin liners
muffin tray
oven
food processor
blender
bowl
Cooking instruction summary:
Preheat the oven to 425 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 9 muffin cavities and place a few extra chocolate chips on top if desired (makes em look prettier!)Bake for 4 minutes at 425 degrees F and then reduce the oven temperature to 350 degrees F and cook for another 6-8 minutes.These muffins are a lot tastier and softer when slightly under-baked so err on the side of less baking rather than over baking.
Step by step:
1. Preheat the oven to 425 degrees F. Spray a muffin tin with nonstick spray; do not use muffin liners with these.
2. 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.
3. 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 9 muffin cavities and place a few extra chocolate chips on top if desired (makes em look prettier!)
4. Bake for 4 minutes at 425 degrees F and then reduce the oven temperature to 350 degrees F and cook for another 6-8 minutes.These muffins are a lot tastier and softer when slightly under-baked so err on the side of less baking rather than over baking.
Nutrition Information:
covered percent of daily need
