Pumpkin Chocolate Chip Mini Muffins
These tasty treats are addictive! At about 2 points per muffin, they are not carrot sticks, but they are very satisfying.
Servings: 48
Calories:
Ingredients
- Nonstick spray
- 1 15- ounce can pumpkin purée
- 1 egg
- 1 cup old fashioned oats
- 1 cup whole wheat pastry flour or all purpose flour
- 3/4 cup maple syrup
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice or to taste OR 1/2 teaspoon each cinnamon, allspice, and ground ginger
- 1/2 teaspoon salt
- 1/2 cup bittersweet chocolate chips about 3 ounces
Instructions
- Heat the oven to 350 F. Spray a mini muffin tin with nonstick spray. Set aside.
- In a medium bowl combine all the ingredients. Place about 1 tablespoon of batter in each of the prepared cups. Transfer to oven and bake until risen and browned, 18 to 20 minutes. Remove to a rack to cool slightly then invert mini muffins out of the baking tray to the rack to cool completely. Repeat with remaining batter.
- Store in the refrigerator an airtight container for up to 5 days. I freeze these and pop a couple out as I need or want them.