PUMPKIN SPICE CHOCOLATE OAT MUFFINS

PUMPKIN SPICE CHOCOLATE OAT MUFFINS image

Categories Muffin

Yield 24

Number Of Ingredients 18

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Oat Topping
1/2 cup Oats
1/4 cup Chocolate Sprinkles
1 tablespoon melted Butter, room temperature
Muffins
1 cup Whole Wheat Pastry Flour
1 cup Oat Flour (see not above)
3 tablespoons ground Flaxseed
2 teaspoons Stevia powder or to taste
1/4 teaspoon Salt
2 tablespoons melted Butter
1/4 teaspoon Pumpkin Pie Spice
1/4 teaspoon ground Cinnamon
2 1/2 teaspoons Baking Powder
1 Egg
1 cup Milk (I used fat free, use whatever you wish. Dairy free soy, rice or almond would probably work great too.)
1 cup Pumpkin Puree
1/4 cup Real Chocolate Sprinkles, coat in a little flour

Steps:

Combine topping ingredients in a small bowl and set aside. Pre heat oven to 375˚F with rack in the center of the oven. Line muffin tins with liners, parchment paper, cooking spray or butter. Combine all of your muffin ingredients in a large bowl. Scoop muffin mix into prepared muffin tins. Press a small amount of topping mixture onto the top of each muffin. Bake for about 12 minutes. A toothpick should come out clean when done baking. Variations Instead of chocolate sprinkles you can use the following: Chocolate chips, Peanut Butter chips, Butterscotch & Cinnamon Chips Instead of pumpkin purée how about Apple Sauce, Butternut Squash purée or Sweet Potato purée. You can go with larger muffin sizes just make sure you adjust cooking time accordingly.