Ingredients
1 ½ cups rolled oats
1 tsp baking powder
1 tsp pumpkin pie spice
¼ tsp baking soda
¼ tsp salt
2 large eggs
1 cup pumpkin or butternut squash puree
¾ cup packed brown sugar
3 Tbsp vegetable oil
1 tsp vanilla extract
2/3 cup mini chocolate chips and/or chopped, dried cranberries
Directions
- Preheat oven to 350 °F.
- Coat a mini muffin tin with cooking spray or mini muffin cups.
- Pulse oats in blender until finely ground. Add pumpkin pie spice, baking powder, baking soda and salt to blender and pulse to blend.
- Add eggs, pumpkin or squash puree, brown sugar, oil, and vanilla to blender and puree until smooth.
- Stir chocolate chips and/or cranberries into mixture. Fill prepared muffin cups two thirds full.
- Bake for 15 to 17 minutes, until a toothpick inserted into center comes out clean.
