As you could probably tell by the previous post, one of my favorite fall flavors is pumpkin! For the last couple of years, I have been roasting my own pumpkins for fresh pumpkin puree. It’s a little bit more watery than canned pumpkin, but I still love using it. I made these pumpkin muffins for work and they were a huge hit, getting numerous compliments. I love the texture that the ground oatmeal gives and the muffins are super moist and delicious! I tweaked the recipe a little bit and doubled the batch to make sure I had plenty of muffins to go around. The original recipe comes from http://www.makingthymeforhealth.com/healthy-flourless-pumpkin-muffins/#_a5y_p=4289226. Here’s what I did:
2cups pumpkin puree
3/4 cup pure maple syrup
2 tablespoons vanilla extract
1/2 cup milk (I used 1%)
5 cups rolled oats (** If you doubled the original recipe, it would be 4 1/2cups but I did a little more to counteract my watery pumpkin puree, so if you are doing canned pumpkin, use 4 1/2 cups)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups chocolate chips (or craisins/raisins, walnuts, pecans, or whatever other add ins you want)
Heat over to 350 degF and line muffin tins for 24 muffins.
Ground oatmeal up into a coarse flour with food processor. Mix other dry ingredients. Then, mix wet ingredients in a bowl and mix with hand mixer or blend in a blender or food processor. Next, add wet ingredients to the dry ingredients, stir until blended and add chocolate chips. Fill the muffin tins, about 3/4 full for each (I use an ice cream scoop to easily and neatly get the batter into the muffin tins). Bake for 20 minutes or so, until the top is a light golden brown. Allow to cool and enjoy!