The production process is very easy, you simply need to follow the approaches that we have actually created on this page. The adhering to are the stages of just how to cook Oatmeal To-Go Pumpkin Chocolate Chip Muffins.
The muffins are like having a warm and hearty oatmeal, but in portable form. Make a double batch and freeze half for grab-and-go breakfasts or snacks. The pumpkin is subtle and adds a homey quality but really serves to add welcome moisture to combat dry oatmeal muffins. The muffins are naturally gluten-free (use certified GF oats if needed) and there’s only 1/3 cup brown sugar for the entire batch.
I used sugar-free pancake syrup to keep the amount of added sugar even lower. The chocolate chips add a special boost so you don’t feel like you’re eating health food even though the muffins are pretty darn healthy, but you’d never guess it. They’ll be your new favorite way to eat oatmeal.
The batter is some of easiest and least fussy ever. Whisk together nine ingredients at once in one bowl including pumpkin, brown sugar, maple, and Silk Unsweetened Vanilla Almond Milk. It only has 30-calorie per 8 ounces, tastes great, and if I need a milk for baking, vegan or otherwise, it’s what I use most often.
These are delicious, I’ve scaled back the chocolate chips a tad because it seemed like a lot. They freeze well for later too. These are easy and so good! Love them heated up with my morning coffee!
Delicious! Hearty and very tasty. Cut back on the chocolate chips, and added some coconut and dried cranberries. Subbed applesauce for the oil. Found that pressing mix into muffin tin helped bind it together during baking.
INGREDIENTS:
1 large egg
1/2 cup pumpkin puree
1/2 cup Silk Unsweetened Vanilla Almond Milk (or your favorite milk)
1/3 cup light brown sugar, packed
1/4 cup maple or pancake sryup (I used sugar-free lite pancake syrup)
1/4 cup canola or vegetable oil
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
pinch salt, optional and to taste
3 cups old-fashioned whole rolled oats (do not use quick-cook or instant)
2 teaspoons baking powder
3/4 cup semi-sweet mini chocolate chips (mini recommended, but regular-sized chips may be substituted)
1/2 cup pumpkin puree
1/2 cup Silk Unsweetened Vanilla Almond Milk (or your favorite milk)
1/3 cup light brown sugar, packed
1/4 cup maple or pancake sryup (I used sugar-free lite pancake syrup)
1/4 cup canola or vegetable oil
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
pinch salt, optional and to taste
3 cups old-fashioned whole rolled oats (do not use quick-cook or instant)
2 teaspoons baking powder
3/4 cup semi-sweet mini chocolate chips (mini recommended, but regular-sized chips may be substituted)
DIRECTIONS:
- Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan with floured cooking spray or grease and flour the pan in 11 of the cavities (I don’t prefer the cosmetic look of paper liners and they may stick); set aside.
- To a large bowl, add the first 9 ingredients (through optional salt), and wh
isk to combin - Visit Oatmeal To-Go Pumpkin Chocolate Chip Muffins By https://www.averiecooks.com/ For Full Instructions
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