Pumpkin Spice Minute Muffin
Loaded with fiber and vitamin A, pumpkin makes a great low-calorie substitute for butter or oil in baking.
While it’s definitely more popular in the fall months, I like to keep a can of pumpkin in my pantry all year long just because of how big of a nutritional powerhouse it is. Just make sure to use regular canned pumpkin instead of pumpkin pie mix!
| Servings |
| 1muffin |
| Servings |
| 1muffin |
- 4 tbsp oat flour
- 1/2 tsp baking powder
- 1/4 tsp cinnamon ground
- 1/4 tsp ginger ground
- 1 pinch salt
- 3 tbsp canned pumpkin purée
- 2 tbsp applesauce unsweetened
- 1 tbsp coconut palm sugar
- 1/2 tbsp chocolate chips mini-sized (optional)
- 1 pinch nutmeg ground
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Ingredients
Servings: muffin
Units:
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- Combine the oat flour, baking powder, cinnamon, ginger, nutmeg and salt in a small microwave-safe mug or bowl.
- Add the pumpkin, applesauce and sugar, mixing until all the ingredients are well combined. Fold in the chocolate chips, if using, saving a few to sprinkle on top.
- Microwave your muffin on high for 2 minutes and allow it to cool slightly before enjoying.
To make your own oat flour, run quick or regular rolled oats through a food processor or blender until they break down into the consistency of a fine flour. Because flour measurements and microwave strengths can have a little variance, you might have to adjust how much applesauce you add. Start with 1 tablespoon (15 ml) and only add an additional tablespoon (15 ml) if you find your muffin is coming out too dry.
Nutrients per serving: 204 calories, 4 g fat (2 g saturated fat), 315 mg sodium, 41 g carbohydrates (20 g sugar, 5 g fibre), 4 g protein.
This Pumpkin Spice Minute Muffin recipe is from Easy Flourless Muffins, & Bars & Cookies by Amanda Drozdz, Page Street Publishing Co. 2017.
