Pumpkin Chococonut Mini Muffins

Pumpkin Chococonut Mini Muffins

Ingredients (makes 12 mini muffins):

• 1/2 cup all-purpose flour
• 1/2 cup old fashioned oats
• 1/2 cup canned pumpkin
• 1/3 cup brown sugar
• 1 tbsp. ground flax
• 1 tbsp. Smart Balance margarine
• 1 tsp. vanilla extract
• 1 tsp. baking powder
• 2 tbsp. semi-sweet chocolate chips
• 2 tbsp. shredded sweetened coconut
• Water (if needed)

~*~

Directions:

Preheat the oven to 350*

Combine the first eight ingredients in a bowl. If the mixture is too dry, add a little water to give it a more liquid consistency. I probably added about 2 tbsp. of water to help it along.

Portion out the muffin mix evenly into twelve muffin cups greased with cooking spray. Add three chocolate chips to the center of each muffin and sprinkle each cup with shredded coconut.

Bake at 350* for 12-15 minutes, or until the muffins are firm and a toothpick comes out clean.

Remove from muffin pan and place on a cooling rack.

Serve and enjoy!

Nutrition Information (per muffin):

• 66 calories
• 1g fat
• 12g carbohydrates
• 1g fiber
• 1g protein

~*~

I had my family test out the mini muffins, and they really enjoyed them! Of course, I also had to try one out for myself…

These are such a great fall treat, and from past experience with pumpkin muffins, they taste their best when heated up in the microwave for 15-20 seconds and then topped with nut butter!