Some recipes are recipes of necessity. In this case, my boyfriend had some pumpkin puree left over that really needed to be eaten up. Since I make pumpkin chocolate chip cookies all the time, I decided it was time to switch it up. They probably aren’t the healthiest thing I’ve ever made but they got the pumpkin out of the fridge and were great when it was so cold and blustery outside this weekend. What more can you ask for? I’m also willing to bet they’re a little bit better for you than the pumpkin muffins at Timmies or Starbucks so that’s a plus! They come out pretty dense so they’re really filling. I added more chocolate chips to ours, but I found that the muffins with the most chocolate chips came out really sticky and goopy, so do so at your own risk!
Here’s what you need:
- 2 cups pumpkin puree (Not pumpkin pie filling, actual pumpkin. There is a huge difference)
- 1 1/2 cups whole wheat flour
- 1 cup quick oats
- 1 egg
- 1/4 cup milk (Whichever kind is your favorite)
- 1/4 cup brown sugar
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp vanilla
- 1 cup white chocolate chips
- 1 tsp cinnamon
- Preheat the oven to 350 F.
- Line the muffin tin with muffin liners or give it a quick spray with some Pam.
- Combine the flour, oats, brown sugar, baking soda, baking powder, and cinnamon in a medium sized mixing bowl.
- Add the pumpkin, egg, milk, and vanilla and stir until everything is good and combined.
- Stir in the chocolate chips.
- Scoop into muffin tins. They’re dense little buggers and don’t really rise much so you can fill them right up! You could also easily fill them less and make twice as many smaller ones.
- Bake for 25 minutes, or until you can stick a toothpick in and have it come out clean.
Et voila! You have some lovely pumpkin muffins ready just in time for Halloween!