flourless oatmeal nutella pumpkin muffins

Name: Flourless Oatmeal Nutella Pumpkin Muffins
Cook time: 10 min
Yield: 20
Cuisine: American
Ingredients: 1/2 cup(s) pumpkin puree; 1/2 cup(s) chocolate hazelnut spread; 1 teaspoon(s) vanilla extract; 1/2 teaspoon(s) pumpkin pie spice; 1 large egg; pinch(es) salt; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) baking powder; 1/3 cup(s) + 1 tablespoon oat flour; 1/3 cup(s) old fashioned oats; 1/4 cup(s) mini chocolate chips

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://cupcakesandkalechips.com/flourless-oatmeal-nutella-pumpkin-muffins-for-sundaysupper/

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yield 20 -22

cook time 10 Min

method Bake

Ingredients For flourless oatmeal nutella pumpkin muffins

1/2 c

pumpkin puree
1/2 c

chocolate hazelnut spread
1 tsp

vanilla extract
1/2 tsp

pumpkin pie spice
1 lg

egg
pinch

salt
1/2 tsp

baking soda
1/2 tsp

baking powder
1/3 c

+ 1 tablespoon oat flour
1/3 c

old fashioned oats
1/4 c

mini chocolate chips

How To Make flourless oatmeal nutella pumpkin muffins

1
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, vanilla extract, and pumpkin pie spice. Then beat in the egg.

2
Add the salt, baking soda, baking powder, and oat flour and blend until just combined. Stir in the old fashioned oats and mini chocolate chips. Divide the batter between 20-22 muffin cups.
3
Bake at 350°F for 10-14 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.
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