Pumpkin Oatmeal Muffins

I'm a summer girl at heart. I love the beach, not wearing a jacket or having to bundle up the kids, and of course, flip-flops! My feet were seriously rejecting my boots the first day I wore them last week! However, fall...you had me at pumpkin! I embrace the fall by indulging in the many pumpkin-y treats this season has to offer. 

I like Chloe and Max to come home to a healthy after school snack. They both come have ravenous, as if they haven't eaten in days! This is when I introduce something new- giving them little choice to decline! Who would turn down a muffin served by a spider waiter anyway?

I wanted to make a healthier pumpkin muffin. I try to sneak wheat germ into anything I can because it's such a superfood. I used oatmeal instead of flour. Oats are low in fat, and are sodium free, cholesterol free, and preservative free. Oats add fiber, texture and a mild nutty flavor to baked goods. I had semi-sweet chocolate chips in the house and I knew the kids would definitely be more open to eating anything with chocolate!

Pumpkin Oatmeal Muffins

• 1 cup canned pumpkin
• 1/2 cup applesauce (I use Mott's Medleys because it has blended vegetables in it)
• 1/2 cup of plain yogurt
• 2 eggs
• 1 1/3 cup of old fashioned oats
• 1/3 cup of wheat germ
• 1/2 cup sugar
• 1 tsp baking soda
• 2 tsp baking powder
• 1/4 tsp salt
• 1 1/2 tsp cinnamon
• 1 tbs pumpkin butter (optional)
• 1/4 cup chocolate chips

Directions:

Heat oven to 350 degrees

Line your muffin pans with cupcake baking cups- or spray the muffin pan with non-stick spray

Blend all the ingredients until mixture is smooth

Fill approximately 14/15 muffins with mixture

Bake 25 minutes or until tops are brown

These are even better the next day- so if you can, bake ahead! These don't just make for a great after school snack, they make a great breakfast as well!