Chocolate Pumpkin Mini Muffins
Makes 24 mini muffins
What I use:
- 3/4 c. whole wheat flour
- 3/4 c. old-fashioned oats
- 2 Tbsp. cocoa powder
- 1/4 c. sugar
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 tsp. pumpkin pie spice
- 3/4 c. canned pumpkin
- 2 Tbsp. oil
- 2 Tbsp. almond milk (you can use regular milk or water)
- 1 egg
How I do it:
1. Preheat the oven to 375 degrees F.
2. In a medium bowl, whisk together the flour, oats, cocoa, sugar, baking powder, baking soda, and pumpkin pie spice.
3. In a large bowl, whisk together the pumpkin, oil, milk or water, and egg.
4. Pour the dry ingredients on top of the wet ingredients and mix well with a rubber spatula.
5. Grease a mini muffin pan and scoop a little more than 1 Tbsp. into each cup. I use a mini ice cream scoop that works perfectly.
6. Bake for 12 to 15 minutes, until a toothpick comes out clean.
7. Cool for 2 minutes in the pan before moving to a cooling rack.
Store for up to one week in an airtight container.
The family says:
- K loves these. He likes any mini muffin really, but he really likes these. I put them in his lunch, he has them at breakfast with some fruit and milk, and he snacks on them after school.
- Andrew said they were good, but his heart will always lie with my Sneaky Oatmeal Muffins. (Between him and my mother, I make two batches every weekend!)
- These were a play on my favorite Pumpkin Chocolate Chip Muffins, and I love them both ways.
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