In a previous post I mentioned that I am a HUGE oatmeal fan. This morning I actually tried a new recipe that was absolutely delicious! The ingredient that did it?
PUMPKIN!
Pumpkin contains very few calories per serving and tons of nutritious fiber to keep you full through the morning! Adding pumpkin, I found, made me feel full from breakfast until lunch. I was thrilled that I wasn't tempted to snack because I was content after breakfast! Definitely a great find that I'll use again.
While enjoying my pumpkin oatmeal (which, by the way, is made with 1/2 cup rolled oats, 1/4 cup canned pumpkin {not the pie filling, the actual canned pumpkin}, 1/2 tsp cinnamon and water) my coworker Amanda and I were talking about a new recipe that she made the previous night. Remember the post about Vitamuffins as a great muffin exchange? Well here is another one, and guess what the special ingredient is? You got it, pumpkin :)!
While enjoying my pumpkin oatmeal (which, by the way, is made with 1/2 cup rolled oats, 1/4 cup canned pumpkin {not the pie filling, the actual canned pumpkin}, 1/2 tsp cinnamon and water) my coworker Amanda and I were talking about a new recipe that she made the previous night. Remember the post about Vitamuffins as a great muffin exchange? Well here is another one, and guess what the special ingredient is? You got it, pumpkin :)!
Amanda's Chocolate Chip Pumpkin Muffins
1 cup cooked Pumpkin
1 tsp Vanilla Extract
3/4 cup Whole Wheat Flour
1/2 tsp Baking Powder
1/2 Baking Soda
1/2 tsp Ground Cinnamon
1/4 tsp Salt
1/3 cup fat-free Vanilla Yogurt
1/4 cup fat-free Milk
1/2 cup mini Chocolate Chips
1 tsp Vanilla Extract
3/4 cup Whole Wheat Flour
1/2 tsp Baking Powder
1/2 Baking Soda
1/2 tsp Ground Cinnamon
1/4 tsp Salt
1/3 cup fat-free Vanilla Yogurt
1/4 cup fat-free Milk
1/2 cup mini Chocolate Chips
Preheat the oven to 350 degrees.
Combine all ingredients above. Stir with a spatula or wooden spoon. Spray a muffin tin or baking dish of your choice (if you want bread instead of muffins), spreading the batter evenly throughout the muffin depressions in the tin.
Bake 18-22 minutes. Allow to cool for 5-10 minutes. Enjoy or seal and freeze for future enjoyment.
Have a pumpkin recipe that you love? Share it here!
Combine all ingredients above. Stir with a spatula or wooden spoon. Spray a muffin tin or baking dish of your choice (if you want bread instead of muffins), spreading the batter evenly throughout the muffin depressions in the tin.
Bake 18-22 minutes. Allow to cool for 5-10 minutes. Enjoy or seal and freeze for future enjoyment.
Have a pumpkin recipe that you love? Share it here!
8 Comments:
These look soft and delicious! My son loves pumpkin and chocolate. They're going on my list to make soon.
Hi Maggie,
They are really good - and the greatest part is that the chocolate chips add enough sweetness that you don't have to use sugar! Though, if you wanted to make them a bit sweeter, you could add the sugar.
Let me know how they come out!
Jen,
I LOVE PUMPKIN OATMEAL! Easily one of my favorite dishes. . .and I love this new blog - fabulous idea! xoxo - Kaci
Do you think I could make them into cookies? I'm afraid the yogurt will make them too runny and they'll spread in the oven without a mold.
Anonymous - I'm not sure that you could make this particular recipe into cookies as muffin batter tends to be more runny than cookie batter...which is what I'm sure you're thinking about :)
I have a really great cookie recipe that is actually quite similar, using pumpkin as well. I'll post about it today for you :)
Actually...nevermind...I already posted about it. Here's the link!
http://creativeconfectionery.blogspot.com/2008/09/as-promised-follow-up-to-perfect.html
Ah, I love the Fall. Pumpkin is sooo great to bake with - it's so tasty and makes such moist muffins. Thanks for the recipe!
My pleasure! Glad you enjoy it!
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