I’m not a huge muffin person. I will always pass on those big, sugary muffins that most places sell. I’m very sensitive to sugar in the mornings, so I can’t mess around with those. These muffins caught my eye though because they were filled with oatmeal and, of course, pumpkin.
3/4 cups white whole wheat flour
3/4 cups old fashioned oats
6 Tablespoons brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 tsp salt
1 1/4 tsp pumpkin pie spice
3/4 cup canned pumpkin
1 1/2 Tablespoons canola oil
1 large egg
1/3 cup low-fat buttermilk + a couple more Tbls if the batter looks too thick
1 tsp vanilla extract
1/2 cup mini chocolate chips (I used under 1/2 cup and it was still plenty of chocolate)
- Preheat oven to 375 degrees F and line muffin tin with muffin cups. I don’t suggest using paper liners. The muffins really stuck to the paper liners I used.
- Whisk dry ingredients and spices together in a large bowl.
- Add pumpkin, oil, egg, buttermilk, and vanilla to a medium sized bowl and mix thoroughly. Add wet ingredients to dry ingredients and gently fold together, until just combined. Stir in chocolate chips.
- Fill muffin cups evenly and bake for 18 to 25 minutes. This recipe yields 9 muffins.
Mmmm mmmm mmmm! Who says you need loads of sugar and butter to make delicious muffins?! These are amazing. I think the little man loved them just as much as I did. I’m making these again for sure!
Meet Me in the Kitchen