One-Bowl Healthy Oatmeal Pumpkin Muffins

• servings: 12 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1 cup pumpkin puree

¾ cup unsweetened applesauce ()

2 large eggs (can sub 2 flax eggs)

¼ cup olive oil (or vegetable oil)

2 teaspoons vanilla

⅓ cup light brown sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1½ teaspoon pumpkin pie spice

1¼ cups whole wheat flour

¾ cup rolled oats

¼ cup mini chocolate chips (plus more for topping, optional)

Directions

Preheat the oven to 375℉. Line a standard muffin tin with paper liners or grease with oil.

Add pumpkin puree to a large bowl, along with applesauce, eggs, oil, vanilla and brown sugar. Whisk together well.

Add baking powder, baking soda, salt, and pumpkin pie spice to the bowl with the pumpkin mixture. Whisk together again to incorporate everything.

Add the flour and rolled oats to the bowl. Stir until just combined. Do not over mix, as this can result in dense muffins. Finally, fold in chocolate chips.

Spoon the batter into the 12 prepared muffin cups, filling about ¾ of the way. Top with additional chocolate chips, if desired.

Bake until the tops of the muffins are golden brown and a toothpick inserted into the center comes out clean, 20-22 minutes. If you have a kitchen thermometer, cook until the muffins have an internal temperature of 200℉. This will ensure they are cooked through, but not overcooked.

Allow them to cool in pan for 15 minutes before enjoying. Once cooled completely, store in an air-tight container in the fridge for 4-5 days or in your freezer for up to a month.

Nutrition

• Serving Size: 1 muffin
• Calories: 172 kcal
• Total Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.01 g
• Cholesterol: 32 mg
• Sodium: 196 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 3 g
• Total Sugars: 11 g
• Protein: 4 g