Pumpkin-oat Mini Muffins
ACTIVE: 15 min TOTAL: 45 min
TO MAKE AHEAD: Freeze for up to 3 months.
EQUIPMENT: 24-cup mini muffin tin
If you’d rather make 12 regular-size muffins, bake for 18 to 20 minutes and let cool for 10 minutes before turning them out of the pan. 11/2 cups rolled oats
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup unseasoned pumpkin puree
3/4 cup packed dark brown sugar 3 tablespoons grapeseed or canola oil 1 teaspoon vanilla extract
1/3 cup mini chocolate chips or chopped
1. Preheat oven to 350°F. Coat a 24-cup mini muffin tin with cooking spray.
2. Pulse oats in a blender until finely ground. Add baking powder, pumpkin pie spice, baking soda and salt; pulse once or twice to blend. Add eggs, pumpkin, brown sugar, oil and vanilla; puree until smooth. Stir in chocolate chips (or cranberries). Fill the prepared muffin cups two-thirds full.
3. Bake the muffins until a toothpick inserted in the center comes out clean, 15 to 17 minutes. Cool in the pan on a wire rack for 5 minutes, then turn out to cool completely.
SERVES 24: 1 muffin each
CAL 82 / FAT 3G (SAT 1G) / CHOL 16MG / CARBS 13G / TOTAL SUGARS 9G (ADDED 8G) / PROTEIN 1G / FIBER 1G / SODIUM 66MG / POTASSIUM 64MG.
Pumpkin is loaded with polysaccharides— a type of soluble fiber that’s recently been shown to improve gut health, thanks to its prebiotic powers. See page 52 for more on prebiotics.