Healthy pumpkin & chocolate oat muffins

How do you feel about pumpkin in sweet recipes? 🤔 Love it? Hate it? Crazy about it? I know that a lot of people (especially in Italy) are very skeptical about it but honestly I don't understand why, I personally LOVE IT. Pumpkin is so naturally sweet and every time I make a treat with it, even a very healthy one, it tastes super delicious to me. Last week, for instance, I baked these healthy pumpkin & chocolate oat muffins and they turned out amazing. They are made of greek yogurt, maple syrup, only 1 tablespoon of oil and well, a shitload of dark chocolate chips xD so.. what's not to love? 😍 I really think you guys should give it a chance and check out the recipe below, trust me! 😊 INGREDIENTS: 80g all purpose flour 35g rolled oats 1 Tablespoon vegetable oil * 1 small egg 85g maple syrup * 45g greek yogurt 1/2 teaspoon vanilla extract 1/2 teaspoon baking soda 215g pumpkin puree * 1 teaspoon cinnamon pinch of ground ginger pinch of ground nutmeg pinch of salt 40g dark chocolate chips --- TOPPINGS --- 1 Tablespoon rolled oats 10g dark chocolate chips DIRECTIONS: Preheat oven to 350°F (180°C) and prepare your muffin tin with 8 paper or silicone cups. In a bowl add all purpose flour, rolled oats, cinnamon, ginger, nutmeg and salt; mix with a hand whisk and leave it aside. In another bowl whisk together oil, greek yogurt and maple syrup. Add the egg and vanilla extract and keep whisking until incorporated. Finally add pumpkin puree and mix until creamy (you can use an electric mixer if the pumpkin puree is too lumpy). Fold in the dry ingredients and the chocolate chips mixing with a rubber spatula until well combined. Pour the batter in the prepared muffin tins and garnish the surface with rolled oats and more chocolate chips. Bake for about 30 minutes or until a toothpick inserted into the center of the muffins comes out clean. Let them cool completely before removing from the cups. Enjoy :) RECIPE NOTES: You can replace vegetable oil with melted butter or coconut oil. You can replace maple syrup with honey. To make pumpkin puree I just roasted in the oven about 400g of pumpkin and then I put it in the mixer to make a puree. Since these muffins are very moist I suggest storing them in the refrigerator for 3-4 days and then if you have any leftover you can also freeze them for a couple of months. RECIPE CARD: If you make it let me know! :)

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