pumpkin oatmeal chocolate chip muffins

Okay, I know. I said no more pumpkin and chocolate recipes... but I found these pictures buried in my Food folder and I felt so stupid for not having posted about these muffins sooner! I promise this is seriously the last one. I've got no more up my sleeve. And besides, I will tell you a reason I figured I might as well post these muffins is that they are healthy, hearty, and really easy... all things you could really use if you're trying to recover from Thanksgiving's major fat-and-calorie food coma. These have pumpkin, which is rich in Vitamins A and C; oats and whole wheat flour, which are full of fiber; and dark chocolate chips, which have antioxidants and are also the most delicious things in the whole wide world. See? These are basically a health food!

They are thick and chewy, and like I said, really easy. Technically two-bowl, but it can easily be made one-bowl if you are lazy enough. It's okay, nobody is judging! I made these one bowl. I will admit that I love butter, as a lot of desserts really need it to come out as delicious as they should, but I actually love it even more when a recipe uses oil instead of butter because, 1. it's better for you, and 2. I don't have to break out my mixer to cream such butter. It's great! I'm the epitome of lazy in the kitchen. Sometimes. It's okay if you are too, especially after Thanksgiving. 🙂 These are great, and they're a great healthy breakfast or snack or whatever you want to call it that will help ease you back on track after all that crazy eating. They don't look too appetizing, but they taste a lot better than they look. Promise!

Healthy Pumpkin Oatmeal Chocolate Chip Muffins
Adapted from FitSugar
Yields: 12 muffins

1 ½ cups whole wheat pastry flour
1 ½ cups old-fashioned oats
¾ cup light brown sugar
1 teaspoon baking powder
2 teaspoon cinnamon
½ teaspoon nutmeg
1 ½ cups (1 standard can) canned pumpkin
3 tablespoon corn oil
1 egg + 1 egg white
¼ cup skim milk
½ cup dark chocolate chips

Preheat your oven to 375F and line a muffin tin with muffin cups.
In a large bowl, mix together the pumpkin puree, oil, milk, egg, and egg white, and brown sugar, mixing till well blended. Then add in the flours, baking powder, and spices all at once; mix until there are no more dry spots. Stir in the oats and chocolate chips. 
Divide evenly between your 12 muffin cups (if you see that you are filling them a lot, obviously just get some more muffin cups to pour the batter into). Bake in your preheated oven for 18-25 minutes.