Since I had pumpkin left over from the roll I made yesterday, I decided to make a figure friendly yet decadent muffin for snacking. This muffin is a combo of many recipes I perused this morning. Let’s just say it is exactly what I was hoping for. Delicious, loaded with vitamin A, and packing a sweet chocolaty bite!
Tropical Pumpkin Sunset Muffins
1 1/4 c. flour
3/4 c. oat flour I just spin oats in a blender until they’re broken down a little
1/4 c. granola (for crunch) or ground flax
1/4 c. brown sugar
1/4 c. Splenda for baking
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 1/4 c. pure pumpkin Pumpkin pie filling could be substituted but will yield different flavors
1 T. oil
1/4 c. buttermilk Or milk + 1 T. white vinegar
1/2 t. pumpkin pie spice
3 T. flake or grated coconut
1 t. lemon zest
1/2 c. chocolate chips or other chocolate pieces (Kisses, chopped baking chocolate, etc.)
Preheat oven to 350 F. In a medium bowl, combine flour, oats, granola, Splenda, leaveners, salt, spices, and lemon zest. Stir.
Beat sugar and egg until it thickens slightly. Add pumpkin, buttermilk, and oil and mix. Slowly add dry ingredients and combine being careful to avoid overbeating.
Pour into greased muffin tin (I try to avoid using papers for family snacks to be more green.) Fill tins nearly to the top. Don’t be shy, these don’t rise much.
In the middle of each muffin, press 4-5 chocolate chips, or other chocolate candy. Sprinkle with coconut and bake 18-20 minutes. Cool 10 min. in pan, then turn out and enjoy!
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