Here’s a healthy muffin from Gretchen’s kitchen. There’s no flour and you can make in your food processor or blender.  It is kid friendly (with blender supervision).  Earthy and tasty!  Perfect for using up that pureed garden pumpkin you have in your freezer.

1  1/2 C rolled oats

1 t baking powder

1 t pumpkin pie spice

1/4 t bring soda

1/4 t salt

2 large eggs

1 C unseasoned pumpkin

3/4 C packed brown sugar

3 T canola oil

1 t vanilla

2/3 C chocolate chips

1.  Preheat oven to 350 degrees.  Coat muffin tin with cooking spray, or put in paper liners.

2.  Pulse oats in blender until finely ground. Add baking powder, pumpkin spice, baking soda, and salt.  Pulse once or twice to blend.  Add eggs, pumpkin, brown sugar, oil, and vanilla.  Puree until smooth.  Stir in chocolate chips.  Fill muffin cups. (Makes about 10.)

3.  Bake until a toothpick come out of the center clean, around 15-20 minutes.  Cool in pan for 5 minutes.  Then grab your cappuccino or cold milk and eat warm!!!!!  (Or save for later if you can!). We made it during “girls weekend” at the cabin, and ate the whole batch for breakfast!