Yea - Fall is here and the pumpkin baking frenzy has begun.
Pumpkin bread, pumpkin roll, pumpkin cupcakes, pumpkin muffins, pumpkin pie, pumpkin cookies, pumpkin cake - the list goes on and on.
While the pumpkin is a great source of vitamin A, the pumpkin desserts that I'm making are usually loaded with fat and sugar. (That's what makes them so delicious.)
I needed a recipe that I could make that would satisfy my NEED for pumpkin AND not require an extra 30 minutes of workout time just to burn off the extra calories.
Ambitiouskitchen.com to the rescue. These pumpkin oatmeal muffins are exactly what I was looking for. They are low in fat - in fact - they have no butter or oil in them at all! They are full of yummy pumpkin flavor. They are moist and light and loaded with chocolate chips. Sold yet?
Pumpkin Oatmeal Muffins
- 1 1/2 cups all-purpose flour
- 1 cup oatmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/3 cup dark brown sugar
- 2 egg whites, slightly beaten
- 2/3 cup unsweetened almond milk
- 1 cup canned pumpkin
- 1/3 cup unsweetened all-natural applesauce
- 1/2 ripe banana, mashed
- 1/2 cup chocolate chips, plus 2 tablespoons
- Extra oatmeal, for sprinkling on muffins
In a separate bowl combine pumpkin, mashed banana, brown sugar, almond milk, egg whites and applesauce.
Add the flour mixture into the pumpkin mixture and stir to combine.
Gently fold in chocolate chips.
Fill each muffin cup 3/4 full so that each is even. Sprinkle a tiny bit of oatmeal over each top of the muffins.
Cool on a wire rack.
Do you need more convincing that these are delicous muffins that are also good for you?
Serving size: 1 muffin Calories: 163.7 Fat: 3.8g Carbohydrates: 33.2g Sugar: 14.9g Fiber: 2.7g Protein: 3.3g
These didn't last long in this house. Pumpkin craving - satisfied.