Ingredients

The following ingredients have 21 Servings
  • ½ cup pumpkin puree ((do not use pumpkin pie filling))
  • ½ cup chocolate hazelnut spread (such as Nutella)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup oat flour, (certified gluten free, if needed (buy oat flour or pulse oats in a blender or food processor to form a powder))
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup old fashioned oats, (certified gluten free, if needed)
  • 1/4 cup mini chocolate chips

Instruction

  • Preheat the oven to 350°F and spray a mini muffin tin with nonstick spray.
  • In a large bowl, using a hand mixer, beat together the pumpkin puree, Nutella, and vanilla extract. Then beat in the egg for 1 minutes.
  • Add the oat flour, pumpkin pie spice, baking soda, baking powder, and salt to the wet ingredients. Blend until just combined.
  • Stir in the old fashioned oats and mini chocolate chips.
  • Divide the batter between 24 muffin cups in the pan.
  • Bake at 350°F for 20-24 minutes or until golden brown and they spring back when you touch them.
  • Cool in the pans for several minutes before removing to a wire rack to cool completely.