Okay, hold it. I know what you’re thinking. Smugly assuming that because I’m posting a pumpkin recipe, all I’m going to talk about is how much I love fall. Judging me for being a stereotypical twenty-something female who rants and raves about PSLs, scarves, boots, and all of the glory that fall brings.
Well, in this case assuming did NOT make an ass out of you because YOU’RE RIGHT!! I made these pumpkin muffins because I AM OBSESSED WITH FALL, and I want to tell everyone about it! I will scream it from the mountain tops, and no snide remarks or judgmental eye rolls can stop me.
The obvious reason to love fall is that it yields the ultimate sensory experience. Sight, smell, taste, touch, and sound, which are already each at their peak individually, combine into these sort of mega-senses where you can’t distinguish one sensation from another. The smell of the crisp, cool air and the refreshing feeling as it enters your chest; the relaxing sound that the warm rainbows of leaves make as they rustle in the gentle wind; the toasty flavors and comforting sensations with every bite of fall delicacies like cinnamon and pumpkin. Smell becomes taste becomes sound becomes touch becomes sight. Each experience defined by an intricate amalgamation of senses so perfect that you constantly find yourself in sensory nirvana.
In case this is not enough to justify my obsession, I also love this time of year because it represents a deep breath, the settling back in to our normal lives. With the the vacations and spontaneity of summer behind us, we fall (pun intended) back into our daily school and work routines, into life as we typically know it. Though I cherish summer’s carefree attitude, autumn’s reintroduction of normalcy and schedules brings about a sense of common peace. Even though this “settling in” actually means life get busier, I feel comforted by this familiar change.
I made these pumpkin oat chocolate chip muffins to celebrate these amazing sensory experiences and pay homage to our seasonal settling down, as pumpkin is the quintessential symbol of fall. Made with oat flour and no oil, they are a healthy alternative to the dense, greasy pumpkin breads that are sold at grocery stores and bakeries. For an even healthier version, I suppose you could leave out the chocolate chips, but I highly recommend that you don’t do that because it would be stupid. CHOCOLATE IS KING! These low-calorie muffins are high in flavor, as they are packed with cinnamon, nutmeg, vanilla, and pumpkin pie spice. They can be enjoyed with coffee and fruit for breakfast or alone for dessert (*cough* stuffed with more chocolate chips *cough*)
Each bite of one of these muffins is a small cheers to my favorite season.
- 1 cup canned pumpkin
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 teaspoons vanilla extract
- 1 large egg
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 2 teaspoon2 cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon pumpkin pie spice (if you don't have pumpkin pie spice, you can use a little bit extra cinnamon and nutmeg)
- 1 cup oat flour (oats that have been blended/chopped in a blender/food processor)
- ½ cup chocolate chips
- Preheat the oven to 350 degrees F. Spray a muffin tin with nonstick spray.
- In a food processor or blender, mix old-fashioned or quick oats until mixture is very fine and resembles flour. Measure out one cup into a bowl and save the rest of the oat flour for another use.
- To the oat flour, mix in the salt, baking soda, baking powder, cinnamon, nutmeg and pumpkin pie spice.
- In another large bowl, mix together the pumpkin, honey, brown sugar, vanilla, and egg until well combined.
- Add the oat mixture to the pumpkin mixing until just combined. Do not overtax.
- Fold in the chocolate chips.
- Spoon the mixture into the muffin tins.
- Bake for 15-20 minutes or until a toothpick when inserted into the center comes out clean.
- Once muffins have cooled remove them from the muffin tin.