I admit I'm not much of a baker, but I've been in the habit of whipping up some healthy-ish muffins maybe once a week or so to have on hand. Often they are easy blender banana muffins, but I decided to make something a little more seasonal this week.
These skinny pumpkin muffins were so easy that Lexie could even help, which is always so fun (and messy!).
The ingredients are simple and I do feel like they're a less-fattening but still-delicious version of the real thing.
I found quite a few pumpkin muffin recipes but went with these because they called for oatmeal. I'm a sucker for any baked good that includes oatmeal (well, except oatmeal raisin...blech ; ).
Lexie was so proud of herself as she poured in each ingredient. Her very favorite thing to do is "cwack de eggs" and I have to say she's pretty good at it!
They turned out absolutely delicious! The muffin portion is not too sweet on its own but the mini chocolate chips really makes them yummy.
SKINNY PUMPKIN MUFFINS
- 1 1/2 cups whole-wheat flour
- 1 1/2 cups old-fashioned oats
- 3/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground nutmeg
- 1 can pumpkin
- 3 tablespoons canola oil
- 1/4 cup low-fat milk
- Two large eggs
- 1/2 cup milk chocolate chips (you can use dark chocolate)
- Preheat oven to 375ºF, and spray the muffin tin with non-stick spray
- Whisk dry ingredients and spices together in a large bowl.
- Add pumpkin, oil, milk, eggs to a medium-size bowl, and mix thoroughly. Add wet ingredients to dry ingredients, and mix well. Stir in your chocolate chips.
- Fill muffin tins about 3/4 of the way full.
- Bake about 15 to 18 minutes.
- Makes 14 muffins.
This post contains affiliates, which means I may earn a commission if you make a purchase through a link. Thank you for your support of this blog.