Recipe by smellyvegetarian
This is a family favorite that my sister found on the web some time ago. I've edited it a little bit to reflect our tastes (less sugar, etc.). These are really yummy comfort food on a fall morning!
Top Review by Lalaloula
Oh yum, these are the perfect fall muffins! Soooo delish with great spicyness! ;)
I loved the ease of preparation and how wholesome these were for being a sweet and yummy muffin. I used whole oats as thats what I had on hand and thought they added a nice texture to the muffins. Also I used homemade pumpkin puree and since I discovered last minute that I was out of milk, doubled the amount of pumpkin.
Half the recipe yielded 6 nicely sized muffins that were kinda fudgy. Next time Ill add some raisins just because I think theyd be a great addition.
THANK YOU SO MUCH for sharing this keeper with us, smelly! :)
Made and reviewed for 1-2-3-Hit Wonders September 2011.
- 1⁄2 cup flour
- 1⁄2 cup whole wheat flour (pastry if you have it)
- 1 cup oat bran
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon allspice
- 1⁄3 cup brown sugar, packed firmly
- 1⁄3 cup chocolate chips (or 1/4 c mini chips)
- 1 egg, beaten
- 3⁄4 cup skim milk
- 2 tablespoons vegetable oil
- 1 tablespoon applesauce
- 1⁄2 cup canned pumpkin
Directions See How It's Made
- Combine dry ingredients and mix until no lumps of sugar remain. Stir in chocolate chips.
- Combine beaten egg, milk, oil, and pumpkin; mix thoroughly. Add to dry ingredients and stir just until moistened.
- Spoon into greased muffin tins and bake at 375 for 25 minutes.