Prep 8 mins
Cook 20 mins
I was a little worried when experimenting with the chocolate-pumpkin combo, but these super moist muffins actually turned out great! Plus, the oat flour makes these muffins a great, healthy treat!
- 1 cup canned pumpkin
- 1 tablespoon sugar-free maple syrup
- 1⁄2 cup Sugar Twin
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
- 1⁄4 cup skim milk
- 1⁄4 cup water
- 3⁄4 cup oat flour
- 1⁄3 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon (or more..enough to taste)
- Combine the first 7 ingredients.
- In a separate bowl, mix remaining ingredients.
- Add both together, stirring out any clumps.
- Bake at 350 for about 20 minutes.
good flavor, but stuck to the paper liner, and the inside that was left was a little too moist for my taste (almost like uncooked batter), maybe a little tweaking will turn these into exactly my type of muffin :-) Made for PAC Spring 2010
I made this for my daughter's preschool snack. It was a hit. My husband loves them because they are not super crumbly, so not super messy with kids. I love them because they are nutritious but taste decadent. I used real sugar and maple syrup because that's what I have on hand. In the batch that I made for preschool I omitted the almond extract, not knowing how that would be with any nut allergies, but it didn't compromise the flavor. I only got 9 normal size muffins out of each batch (not 12), and I've made three batches.
Absolutely the best muffin I've had in a long time! They are, indeed, super moist! If you don't like a super sweet muffin, but one with lots of chocolate flavor, this is the one for you! These will definitely be made again! Thnx for sharing your great recipe, Health Nut. Made for PAC Fall 2009.