Tuesday, October 24, 2017

More Pumpkin treats

Here's a little glimpse into our fall so far:
Lots of driving around in the car . . . usually listening to audio books
Lots of soccer . . . 3 night a week plus Saturdays
Lots of laughter . . . especially prompted by this silly girl!
Showing the kids the fidget spinner of my youth
And - baking!
So I wanted to use up some of my extra canned pumpkin and was looking for some healthier options than cookies.  I remembered the baked oatmeal singles I made last year (in the recipe index - blueberry ones and cranberry ones) and tried this version with pumpkin, pumpkin spice, and chocolate chips.  They did not disappoint!  My problem was that one is a healthy snack or treat but eating 3 or 4 is maybe not the best idea . . . so I took the remaining ones to my tennis friends the next day!
Individual Baked Pumpkin Oats (makes 1 dozen)
from Emily Bites Blog

2 cups old fashioned oats
1/3 cup packed brown sugar
1.5 tsp baking powder
1 tsp. pumpkin pie spice
1/4 tsp. salt
1 egg white
1 egg
3/4 c. almond milk (can use regular milk)
1/2 cup canned pumpkin
1/2 tsp. vanilla
1/3 c. mini semi-sweet chocolate chips

Preheat oven to 350 degrees and lightly spray the cups of your muffin tin with cooking spray (or butter).

Combine oats, brown sugar, baking powder, pumpkin pie spice, and salt in large bowl and stir until thoroughly combined.

In another bowl, whisk together the egg white, egg, pumpkin, milk and vanilla.  Add the wet ingredients to the dry and stir until combined.  Stir in chocolate chips.

Evenly divide the mixture into the 12 muffin cups and bake for 18-22 minutes or until lightly browned and a tester comes out clean.  Transfer to a wire rack to cool.  (4 sp/muffin)

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