Chocolatey Delight Pumpkin Oat Muffins
photo by Darkhunter
- Ready In:
- 28mins
- Ingredients:
- 13
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 1 cup canned pumpkin
- 1 tablespoon sugar-free maple syrup
- 1⁄2 cup Sugar Twin
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
- 1⁄4 cup skim milk
- 1⁄4 cup water
- 3⁄4 cup oat flour
- 1⁄3 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon (or more..enough to taste)
directions
- Combine the first 7 ingredients.
- In a separate bowl, mix remaining ingredients.
- Add both together, stirring out any clumps.
- Bake at 350 for about 20 minutes.
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Reviews
-
I made this for my daughter's preschool snack. It was a hit. My husband loves them because they are not super crumbly, so not super messy with kids. I love them because they are nutritious but taste decadent. I used real sugar and maple syrup because that's what I have on hand. In the batch that I made for preschool I omitted the almond extract, not knowing how that would be with any nut allergies, but it didn't compromise the flavor. I only got 9 normal size muffins out of each batch (not 12), and I've made three batches.
RECIPE SUBMITTED BY
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I was always a little chubby throughout high school, so I decided to take action my senior year and began a much healthier lifestyle. Now, 30 lbs lighter and a sophmore in college, I have discovered a passion for healthy cooking and am always on the lookout for new recipes and "experiments!"