Explore More Recipes
BOOST Mini Chocolate Pumpkin Muffins
What you need
Ingredients
1 cup quick-cooking oats
1 cup whole wheat flour
2 tablespoons Cocoa powder
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 pinch Salt
1 Egg
1/4 cup pure pumpkin purée
2 tablespoons applesauce
2 tablespoons granular stevia or other non-nutritive sweetener
1 tablespoon canola oil
2 teaspoons Vanilla extract
2 tablespoons finely chopped walnuts
How to prepare
Instructions
1
Stir together BOOST Diabetic Chocolate and oats; let stand for at least 1 hour or until oats are softened.
2
Preheat oven to 400°F (200°F). Line 24 mini muffin cups with paper liners. In large bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking powder and salt; set aside.
3
In separate bowl, whisk together egg, oats mixture, pumpkin purée, applesauce, stevia, oil and vanilla; stir into flour mixture just until moistened. Fold in walnuts.
4
Divide batter evenly among prepared muffin cups. Bake for 10 to 12 minutes or until muffins are golden brown and tops spring back when lightly pressed. Transfer pan to rack; let cool. Serve warm or at room temperature.
Tips
Substitute
pumpkin seeds or almonds for walnuts