Happy week of Thanksgiving! I thought I’d share one more pumpkin recipe in case you’re looking for something healthy to get you to Thursday. Pumpkin Chocolate Chip Oatmeal Muffins. You can, and should, make a double batch, freeze half, and have a healthy breakfast ready and waiting to pull you out of your post-Thanksgiving Day coma. Bake them today, well ahead of the holiday rush and you’re good to go.
These come together almost as quickly as they are ready to go in the mornings. Just a few seconds in the microwave and you’re off. If you have a few extra minutes, I absolutely love to add 2 Tbsp PB2 peanut butter to my muffin.
If you’re super lucky and have a whole 5 extra minutes, I equally love popping my muffin into a bowl, adding almost 1/4 cup almond milk, 2 Tbsp PB2 and about a teaspoon of coconut oil. Microwave for 35 seconds, break up the muffin, stir it up, and enjoy it as regular oatmeal.
This is based on a recipe from Averie Cooks, which can be found here.
Ingredients (for 12 muffins):
- 1 Tbsp Chia seeds mixed with 3 Tbsp water (or sub one egg)
- 1/2 cup unsweetened vanilla almond milk
- 1/2 cup pumpkin puree (no pumpkin pie filling)
- 1/3 cup brown sugar (dark or light will work)
- 1/4 cup maple syrup
- 1/4 cup plain, nonfat Greek yogurt (sub applesauce for vegan)
- 2 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 3 cups old fashioned oats
- 2 tsp baking powder
- 3/4 cup chocolate chips (per preference)
Several of the ingredients can easily be subbed for others. My first line substitute for oil is usually applesauce, but if you want applesauce in Kuwait you have to make it yourself. I just wasn’t into that time commitment for these muffins, so I chose Greek yogurt instead.
I used the chia egg but a flax egg or regular egg would also work just as well. Averie Cooks used sugar free syrup to cut back on a few calories, which is always an option – I just prefer real maple syrup.
- Preheat oven to 350F and prepare muffin tin with liners or cooking spray.
- Mix chia seeds/egg, milk, pumpkin, brown sugar, syrup, Greek yogurt (or applesauce), vanilla, and pumpkin pie spice.
- Add in oats and baking powder.
- Add chocolate chips.
- Fill muffin tins nearly full. (You might end up with 11 instead of 12)
- Bake for 20-25 minutes.
- Cool in pan for 20 minutes before removing to wire rack.
That’s it! So easy to double, then you have the perfect pre and post Thanksgiving breakfast.
- 222 calories, 5 gm protein, 38 gm carbohydrates, 6 gm fat, 4 gm fiber
We will be celebrating Thanksgiving on our own on Thursday – slightly before everyone in the States! Here’s our Kuwait menu: Turkey (14 lbs!! – brined and roasted), stuffing, green bean casserole, salad, cranberry sauce, and, of course, pumpkin pie.
On Friday morning we’re going to a massive Christmas Bazaar, complete with a brass band and Santa Claus. Then, we’ll be attending a second Thanksgiving Feast put on by the American Women’s League here. So, no need to feel sorry for us being so far away from home – although we would love to be able to see friends and family! Happy Turkey Day, everyone!