Oatmeal Pumpkin Chocolate Chip Muffins

I love making health snacks for my girls to take to school. But I also want them to taste good so my girls will actually eat them and enjoy them. This snack was a hit with them. They loved the pumpkin flavor and of course the chocolate chips.

These oatmeal muffins would also work as a breakfast on the go. Especially for those who like to eat oatmeal for breakfast but do not have time to make it.

Oatmeal Pumpkin Chocolate Chip Muffins

Ingredients:

• 1 egg
• 1/2 cup pumpkin puree
• 1/2 cup milk
• 1/3 cup light brown sugar
• 1/4 cup maple syrup
• 1/4 cup canola oil
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin pie spice
• 3 cups old fashioned rolled oats
• 2 teaspoons baking powder
• 3/4 cup semi-sweet mini chocolate chips

Directions:

1. Preheat oven to 350º F. Grease and flour 11 spots of a muffins tin.
2. In a large bowl whisk together the egg, pumpkin puree, milk, brown sugar, maple syrup, canola oil, vanilla extract and pumpkin pie spice.
3. Add in the oats, baking powder and stir to combine.
4. Add in the chocolate chips and stir to combine.
5. Divide the batter evenly between the 11 muffin cups in the prepared muffin tin. Each cup will be almost full.
6. Bake for 23 minutes or until the muffins are set and an inserted toothpick comes out almost clean, with just a few moist crumbs.
7. Allow muffins to cool in the pan for at least 20 minutes. Then remove them to a cooling rack and let cool completely before storing in an air tight container on the counter. These muffins can also be frozen.

Enjoy!!!

Nutrition Facts
Servings 11
Amount Per Serving
Calories 201
Total Fat		7.8g
Saturated Fat		1.1g
Polyunsaturated Fat		2.2g
Monounsaturated Fat		3.7g
Trans Fat		0g
Cholesterol		17.1g
Sodium		481.6g
Potassium		51.7g
Total Carbohydrates		29.8g
Dietary Fiber		3g
Sugars		13.8g
Protein		4.1g
Vitamin A 48.7% Vitamin C 0.6%
Calcium 3.1% Iron 7.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from Averie Cooks.