While it’s definitely more popular in the fall months, I like to keep a can of pumpkin in my pantry all year long just because of how big of a nutritional powerhouse it is. Loaded with fiber and vitamin A, it makes a great low-calorie substitute for butter or oil in baking. Just make sure to use regular canned pumpkin instead of pumpkin pie mix!
- Yield: 1 muffin
- 4 tbsp (27 g) oat flour
- ½ tsp baking powder
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- A pinch of ground nutmeg
- A pinch of salt
- 3 tbsp (44 g) canned pumpkin puree
- 2 tbsp (15–30 ml) unsweetened applesauce
- 1 tbsp (13 g) coconut palm sugar
- ½ tbsp (6 g) mini chocolate chips, optional (* for vegan option, use vegan chocolate chips)
- Combine the oat flour, baking powder, cinnamon, ginger, nutmeg and salt in a small microwave-safe mug or bowl.
- Add the pumpkin, applesauce and sugar, mixing until all the ingredients are well combined. Fold in the chocolate chips, if using, saving a few to sprinkle on top.
- Microwave your muffin on high for 2 minutes and allow it to cool slightly before enjoying.