Thursday, September 20, 2018

Pumpkin-Oat Mini Muffins

I had one cup of pumpkin in the fridge to use. These were easy since it was all done in the food processor! Very tasty.

Pumpkin-Oat Mini Muffins

Eating Well September/ October 2018

1½ cups rolled oats
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
¼ teaspoon baking soda
¼ teaspoon salt
2 large eggs
1 cup pumpkin puree
¾ cup packed brown sugar
3 tablespoons canola oil
1 teaspoon vanilla extract
⅓ cup mini chocolate chips or chopped dried cranberries

1 Preheat oven to 350°F. Coat a 24-cup mini muffin tin with cooking spray. Beth got 36 mini muffins and used cupcake liners.

2 Pulse oats in a blender until finely ground. Add baking powder, pumpkin pie spice, baking soda and salt; pulse once or twice to blend. Add eggs, pumpkin, brown sugar, oil and vanilla; puree until smooth. Stir in chocolate chips (or cranberries). Fill the prepared muffin cups two-thirds full. 

3 Bake the muffins until a toothpick inserted in the center comes out clean, 15 to 17 minutes. Cool in the pan on a wire rack for 5 minutes, then turn out to cool completely.

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