Pumpkin Surprise Mini Muffins

Isn't November great?!? Not sure how I feel about it getting dark earlier, however, I do love the changing of weather from Fall to Winter. In that spirit, I offer yet another pumpkin recipe! I'm trying to eat heartier and healthier breakfasts, so I was in need of a nutritious breakfast muffin. I saw this recipe on Two Peas and Their Pod (highly recommend you check out their site) and was inspired to tweak it a little and make it my own!

Ingredients:

Muffin

1 3/4 cups whole wheat flour

1 tsp. baking soda

1/2 tsp. salt

1 1/2 tsp. cinnamon

1 1/2 tsp. nutmeg

1 1/2 cups sugar

1/2 cup vegetable oil

1/3 cup warm water

1 cup canned pumpkin

2 eggs

1 tsp. vanilla

Surprise!

1/2-1 cup semi-sweet morsels

Topping

1 cup steel cut oats

1 Tbsp. whole wheat flour

1/2 cup firmly packed brown sugar

1 1/2 tsp. cinnamon

6 Tbsp. cold butter

1. Preheat oven to 350 degrees Fahrenheit. Heavily spray mini muffin tins with cooking spray. Remember to not only just spray the circle of the muffin tin, but also the part of the pan where the muffin will overflow. That way they pop out MUCH easier.

2. Combine dry muffin ingredients and set aside.

3. Combine wet muffin ingredients and whisk until smooth.

4. Add dry ingredients in batches and mix until fully combined.

5. Combine the topping ingredients and mix with your hands until well combined and crumbly.

6. Fill muffin tin halfway with batter and add three chocolate chips. Add additional batter until chocolate chips are covered. Top with topping.

7. Bake for 15 minutes, until toothpick comes out clean after insertion.

Nutrition (approx. from Sparkpeople.com):

Calories		135.1
Total Fat		6.1 g
	Saturated Fat	3.9 g
	Polyunsaturated Fat	0.1 g
	Monounsaturated Fat	0.7 g
Cholesterol		17.0 mg
Sodium		72.4 mg
Potassium		16.2 mg
Total Carbohydrate		20.9 g
	Dietary Fiber	1.3 g
	Sugars	13.2 g
Protein		1.8 g

Vitamin A	1.8 %
Vitamin B-12	0.5 %
Vitamin B-6	0.2 %
Vitamin C	0.1 %
Vitamin D	0.4 %
Vitamin E	2.6 %
Calcium	1.0 %
Copper	0.5 %
Folate	0.4 %
Iron	2.1 %
Magnesium	0.4 %
Manganese	2.3 %
Niacin	0.0 %
Pantothenic Acid	0.4 %
Phosphorus	0.7 %
Riboflavin	1.0 %
Selenium	1.4 %
Thiamin	0.2 %
Zinc	0.3 %