If the oven calls to you when Fall weather blows in, whip up a batch of these healthy pumpkin muffins. The fiber in the oats make them hearty and filling, and the dark chocolate chips add a little extra sweetness we all crave.
Mildly sweet yet satisfying, they make for a quick but surprisingly filling breakfast, offering five grams of protein and 2.4 grams of fiber. Plus, the walnuts add some heart-healthy fats.
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
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
1 1/2 cups canned pumpkin
3 tablespoons canola oil
1/4 cup low-fat milk
One large egg
One large egg white
1/2 cup dark chocolate chips (optional)
1/2 cup chopped walnuts (optional)
- Preheat oven to 375ºF, and line muffin tin with cupcake wrappers.
- Whisk dry ingredients and spices together in a large bowl.
- Add pumpkin, oil, milk, egg, and egg white to a medium-size bowl, and mix thoroughly. Add wet ingredients to dry ingredients, and mix well. Stir in chocolate chips and walnuts.
- Fill muffin tins evenly, and bake for 15 to 18 minutes.
Makes 14 muffins.