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    BOOST Mini Chocolate Pumpkin Muffins

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    Prep time:
    Cook time:
    Total time:
    Servings: 24 muffins
    Skill level: Beginner

    What you need

    1 1/2 cups (375 mL) BOOST Diabetic - Chocolate
    1 cup (250 ml) quick-cooking oats
    1 cup (250 ml) whole wheat flour
    2 tbsp (30 ml) cocoa powder
    2 tsp (10 ml) pumpkin pie spice
    1 tsp (5 ml) baking powder
    Pinch salt
    1 egg
    1/4 cup (60 ml) pure pumpkin purée
    2 tbsp (30 ml) applesauce
    2 tbsp (30 ml) granular stevia or other non-nutritive sweetener
    1 tbsp (15 ml) canola oil
    2 tsp (10 ml) vanilla extract
    2 tbsp (30 ml) 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

    Desserts - Shareable Baking BOOST Breakfast Desserts Fall

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