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
Ingredients
- 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
Instructions
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Pre-heat oven to 350 degrees. Arrange 7 jumbo silicone baking cups on a small baking sheet.
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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.
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Bake at 350 degrees for 30-35 minutes or until tops just begin to brown.
Recipe Notes
I use these jumbo silicone baking cups.
PERFECT !!. :yahoo: Stealing this
I need this in my life right about now