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BOOST Mini Chocolate Pumpkin Muffins

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


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.



pumpkin seeds or almonds for walnuts