Best Chocolatey Delight Pumpkin Oat Muffins Recipes

CHOCOLATE PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Whisk flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt together in a large bowl. Mix in brown sugar, making sure everything is well combined.
• Make a well in the center of the dry ingredients with a spoon. Add in pumpkin puree, eggs, vegetable oil, sour cream, and vanilla extract. Stir until batter is just blended. Add 3/4 cup chocolate chips and stir until well combined.
• Divide batter evenly between the prepared 12 muffin cups. Sprinkle remaining 1/4 cup chocolate chips on top.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

HEALTHY PUMPKIN MUFFINS

Steps:

• Preheat your oven to 325 degrees F. Light coat a 12-inch standard muffin tin with nonstick spray.
• In a large mixing bowl, whisk together the oil, honey, and Greek yogurt. Once blended, whisk in the egg and vanilla. Make sure the ingredients are smooth and well blended.
• Whisk in the pumpkin purée.
• Sprinkle the baking soda, cinnamon, nutmeg, ginger, allspice, and salt over the top. Whisk or use a rubber spatula to stir gently to combine.
• Sprinkle the flour and oats over the top, then with a rubber spatula, gently incorporate, just until the flour disappears.
• Scoop the batter into the prepared muffin cups, dividing it evenly (I like to use a batter or ice cream scoop for this). The cups will be very full. If desired, sprinkle on a few oats on top for decoration.
• Bake for 24 to 29 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Super moist breads like pumpkin bread can be hard to gauge; to be 100% certain, use an instant read thermometer. The center of a muffin should register 200 degrees F. Place the pan on a wire rack and let cool in the pan for 5 minutes, then with a butter knife, gently loosen the muffins and transfer them to the rack to finishing cooling (or for as long as you can resist devouring them). The muffins will be very delicate while still warm, but will firm up more as they cool.

CHOCOLATEY DELIGHT PUMPKIN OAT MUFFINS

Steps:

• 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.

PUMPKIN OAT MUFFINS

Steps:

• Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside.
• Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well.
• Add dry ingredients all at once, stirring just enough to moisten.
• Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full.
• Sprinkle with crumb topping.
• Bake in 400 degree F. oven 18 to 20 minutes or until golden brown.
• Serve hot with homemade jelly or jam.
• CRUMB TOPPING:
• Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl.
• Mix until crumbly.

PUMPKIN APPLE OAT MUFFINS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Grease and flour muffin tins (or use paper liners).
• Mix together all ingredients except chopped apples in a large bowl.
• Stir in chopped apples.
• Pour into prepared muffin tin.
• Add granola or streusel (optional).
• Bake 15-20 minutes or until done.
• Serve warm.

CHOCOLATE PUMPKIN MUFFINS

Steps:

• Mix Pumpkin and chocolate cake mix together.
• fill muffin cups.
• bake in a 350 degree oven for 20-25 minutes.