Ingredients
-
1
-
1
-
1/2
-
1
-
1/2
-
1/4
-
1/4
-
3/4
-
1/3
-
2
-
1/2
-
1/2
-
1
-
-
Directions
Chocolatey Delight Pumpkin Oat Muffins, I was a little worried when experimenting with the chocolate-pumpkin combo, but these super moist muffins actually turned out great! Plus, the oat flour makes these muffins a great, healthy treat!, good flavor, but stuck to the paper liner, and the inside that was left was a little too moist for my taste (almost like uncooked batter), maybe a little tweaking will turn these into exactly my type of muffin 🙂 Made for PAC Spring 2010, I made this for my daughter’s preschool snack It was a hit My husband loves them because they are not super crumbly, so not super messy with kids I love them because they are nutritious but taste decadent used real sugar and maple syrup because that’s what I have on hand In the batch that I made for preschool I omitted the almond extract, not knowing how that would be with any nut allergies, but it didn’t compromise the flavor I only got 9 normal size muffins out of each batch (not 12), and I’ve made three batches
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Steps
|
1
Done
|
Combine the First 7 Ingredients. |
|
2
Done
|
in a Separate Bowl, Mix Remaining Ingredients. |
|
3
Done
|
Add Both Together, Stirring Out Any Clumps. |
|
4
Done
|
Bake at 350 For About 20 Minutes. |
