Speaking of pumpkin, do you guys ever think it’s a little weird that we freak out about all things pumpkin starting in the beginning of September, but then BAM! As soon as Halloween passes, it’s all peppermint and hot chocolate and Christmas music. Like, what happened to continuing with pumpkin stuff until at least Thanksgiving? I mean, that’s what pumpkin pies are for…I’m not going to eat a bunch of candy canes at a Thanksgiving feast!
Maybe it’s like a not-so-subtle reminder that you need to get your Christmas shopping done (if you do that sort of thing). Actually, now that I think about it, it’s all marketing. BUT STILL! Let me enjoy the greatest season of the year, especially because in Texas, that means that it’s not 100 degrees anymore and I can actually wear jeans once in a while. Here’s to doing my part to keep the pumpkin craze going into November. Cheers!
Pumpkin Chocolate Chunk Oatmeal Muffins
- 2 cups rolled oats
- 2 scoops Cellucor Cinnamon Swirl Whey Protein
- 1/4 cup dark chocolate chunks
- 1/2 tsp baking powder
- 1/4 tsp pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup unsweetened applesauce
- 1 egg
- 2 egg whites
- 1/4 cup unsweetened vanilla almond milk
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
Pre-heat oven to 350 degrees. Arrange 7 jumbo silicone baking cups on a small baking sheet.
Combine all dry ingredients except chocolate chunks. Add wet ingredients and mix until just combined, then fold in chocolate chunks. Scoop batter into baking cups.
Bake at 350 degrees for 30-35 minutes or until tops just begin to brown.
I use these jumbo silicone baking cups.