When you think of October do you think of pumpkins, Holidays and treats? I doodley do! Um I'm pretty sure that's what October stands for. In honor of these three nouns describing the month of October I whipped up some super duper pumpkin muffins! I love pumpkin muffins! Traditionally muffins are made with butter or oil, sugar and flour. Well if you follow the blog you know I prefer not to have any of that in my cooking, if I can fight it! So here came the challenge. Deliciously moist yummy pumpkin muffins with no: butter, oil, white sugar or flour! Hmmm... are these going to be any good? Well as assumed (since I am doing a post on this) I figured out how to create these little treats!
Serving: 12 Size: 1 muffin Calories: 155 Fat: 5.5g Sugar: 15g Protein: 2.6g Carbs: 26g Fiber: 3g Sodium: 115mg Healthy Facts: High in manganese, high in Vitamin A
- 1 3/4 cups oatmeal ground up into flour consistency
- 3 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 2 tsp pumpkin spice
- 3/4 can pumpkin from a 15 oz can
- 1 cup applesauce unsweetened
- 1/4 cup raw honey
- 1 cup organic carrots also ground up in food processor
- 1/3 cup water
- 2 eggs
- 1/2 bag mini chocolate chips semi sweet
Preheat oven to 350. In first bowl mix pumpkin, eggs, applesauce, honey, water, and carrots. Mix until blended. In a second bowl mix the oatmeal, baking powder, salt, cinnamon, and pumpkin pie spice. Make sure the oatmeal is ground up with a food processor to a fine grain like flour. Next, slowly add dry ingredients to the wet pumpkin mixture (pic 1). After that is mixed add the chocolate chips (pic 2). Line muffin pan or spray with Pam and fill muffin cups all the way up about 1/4 cup in each. Cook in oven until toothpick comes out clean. The muffins cook about 35-40 mins. Yum, Yum!
These freeze well. Also you can make pumpkin bread with this recipe instead of muffins. This recipe yields 1 bread loaf.
|Layla> "I want some mama!"|