Skinny Pumpkin Muffins

Skinny and Healthy Pumpkin Chocolate Chip Muffins

(from chelseasmessyapron.com)

1 cup canned pumpkin NOT pumpkin pie filling and not an entire can - just 1 cup

2 tablespoons honey

2 tablespoons brown sugar lightly packed 1 teaspoon vanilla extract

1 large egg

1/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon cinnamon 1/4 teaspoon nutmeg

1/4 teaspoon pumpkin pie spice optional

1 cup + 1 tablespoon oat flour oats that have been blended

1/3 - 1/2 cup dark chocolate chips

Preheat the oven to 350 degrees F. Spray a muffin tin with nonstick spray; do not use muffin liners with these.Combine the pumpkin, honey, brown sugar, vanilla, and egg in a bowl. Beat until

combined. In another bowl, stir together the salt, baking soda, baking powder, cinnamon, nutmeg, pumpkin pie spice (if desired), and oat flour. Oat flour is just old-fashioned or quick oats that have been blended in a food processor or blender until they reach the consistency of flour. Make sure to measure the oat flour AFTER blending and not to measure the oats before blending.Add thedry to the wet mixing until just combined. (Over-mixing will result in dense muffins) Stir in the chocolate chips.Separate he mixture evenly among 8 muffin cavities and place a few extra chocolate chips on top if desired (makes them look prettier!) Bake for 18-22 minutes or until a toothpick when inserted into the center comes out clean. Remove and allow to cool and then remove them from the muffin tin.These muffins are a lot tastier and softer when slightly under-baked so err on the side of less baking rather than over baking.

Recipe Notes

For larger muffins, fill 7-8 of the cavities and for smaller muffins fill 9. *If you aren't used to healthier baked goods, increase this amount by 2-4 tablespoons