Dessert

Pumpkin muffins with cranberries, walnuts and choc chips is for Breakfast, Dessert.

Pumpkin muffins with cranberries, walnuts and choc chips takes 10 minutes to prepare.

Pumpkin muffins with cranberries, walnuts and choc chips takes 15 minutes to cook.

Pumpkin muffins with cranberries, walnuts and choc chips makes 12 servings.

The ingredients for Pumpkin muffins with cranberries, walnuts and choc chips are:

2 tsp Pumpkin Pie spice
0.50 tsp Vanilla Extract
1.50 tsp Baking Powder
0.50 tsp Baking Soda
2 cup Quaker 100% Whole Grain Old Fashioned Rolled Oats (1/2 cup dry / 40 g)
1 cup Libby's 100% Pure Pumpkin Puree
2 serving 1 large egg (per the egg board) 50g
1 cup Kirkland Organic plain non-fat Greek Yogurt
4 tbsp Agave - Blue Agave, organic (Wholesome Sweeteners)
5.28 tbsp Chocolate, Nestle Real Semi-Sweet Chocolate Chips
.33 cup, whole Cranberries
.33 cup pieces or chips Walnuts
2 tsp Lemon Rind (by AKMG13)

Here is how you make Pumpkin muffins with cranberries, walnuts and choc chips:

Preheat oven to 400?. Line a 12-cup muffin tin with muffin-cup liners, round pieces of parchment paper, or spray the tin with cooking spray.In a blender, process the oats until they have the consistency of flour, about 2 minutes.Combine the remaining ingredients with the oat flour in the blender (with the exception of desired add ins); blend until smooth and creamy, about 1-2 minutes.Add mix ins if desired: Chocolate chips, nuts, dried fruit, etc. and stir with a spoon until mixed in.Divide batter evenly among prepared muffin cups. Sprinkle with toppings of your choice.Bake at 400? for 15 minutes or until a toothpick inserted in center comes out clean. Cool muffins in pan 5 minutes. Remove from pan; cool completely on a wire rack.Serving Size:?1 muffin

The nutritional information for Pumpkin muffins with cranberries, walnuts and choc chips is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 156.3

• Total Fat: 5.9 g
• Cholesterol: 32.1 mg
• Sodium: 134.4 mg
• Total Carbs: 21.8 g
• Dietary Fiber: 2.6 g
• Protein: 5.8 g