Lean Green Mommy Machine

Thoughts on health, wellness, living green and motherhood

Pumpkin Oatmeal Chocolate Chip Muffins

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Do you ever end up with a bunch of remnants in your fridge and pantry after making a recipes that doesn’t quite use up all of an ingredient? That is how this recipe came about. I hade made pumpkin muffins that called for 1 cup of canned pumpkin. A can holds more than 1 cup and yet, less than 2 cups so I have been left with an odd amount of pumpkin puree in my fridge.
I love pumpkin and refuse to just let it languish in there. Surely this mystery amount of pumpkin ould still be enough for SOMETHING.
Since misery loves company I decided to poke around and find other remnants for this recipe to feel even better about it. I found sour cream left over from taco night and mini chocolate chips. Normally there is no such thing as “left over” chocolate but these are Enjoy Life brand (soy free for my 5-year-old) and are really pricey so no one is allowed to just walk around eating them by the handful.

These muffins were a HUGE hit. My 8 and 5 year olds had gotten down 4 each before I threw myself in front of the cooling rack and sent them on their way.

Pumpkin Oatmeal Chocolate Chip Muffins

2/3 cup pumpkin puree/canned pumpkin (NOT pie filling)
2/3 cup brown sugar
1 egg
1/2 cup sour cream
1 tsp vanilla extract
3/4 tsp cinnamon
1/4 tsp nutmeg
3/4 cup milk*
1 cup unbleached all-purpose flour* (I like King Arthur brand)
1 1/2 cup rolled oats
3 tsp baking powder (I prefer aluminum free)
1/2 cup mini chocolate chips

Preheat oven to 375 degrees and grease 12-18 muffin cups. In a large bowl mix pumpkin, brown sugar, egg, sour cream, vanilla, cinnamon, nutmeg and milk. In a separate smaller bowl mix flour, oats, and baking powder. Dump dry ingredients all at once into wet and mix until combined (do not over mix). Fold in chocolate chips. Divide among muffin cups and bake for 20 minutes. Allow to cool in pan for 10 minutes then remove to wire rack to cool completely.
Tip: if you end up with empty muffin cups in your tin, fill them about 1/3-1/2 with water to keep them from getting scorched in the oven.
*If you prefer to use whole wheat flour instead of all-purpose (even if you do 1/2 and 1/2), add another 1/4 cup of milk

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Author: leangreenmommy

Hi, I'm Sonia! I'm the mom of 4 wonderful daughters and wife to one amazing man, trying to live a healthier life, care for the earth and just survive the day. When I'm not cooking up new recipes in the kitchen or shuttling kids to soccer, volleyball and lacrosse I run an in-home daycare and am a freelance writer.

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