Dessert: Pumpkin Muffins with Oats and Chocolate Streusel

This recipe includes superfoods such as:

Cinnamon

Health benefits of Pumpkin Muffins with Oats and Chocolate Streusel

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1-2/3 cup All-purpose Flour
3/4 cups Sugar
1/4 cup Brown Sugar
1/2 teaspoon Kosher Salt
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1-1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves
2 Large Eggs
1 cup Canned Pumpkin
1/2 cup Butter, Melted

Instructions

Preheat oven to 350 °F. Line a standard muffin pan with paper baking liners and set aside.
In a medium bowl, combine flour, sugars, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves. Make a well in the center of the flour mixture and set aside.
In another medium bowl, combine eggs, pumpkin, and melted butter. Add the pumpkin mixture all at once to the flour mixture. Stir until just moistened. With a medium scoop or large spoon, divide batter evenly amongst the prepared muffin cups.
For the streusel, in a smallish bowl, combine flour, oats, brown sugar, salt, and baking powder. With a fork, cut in the butter until there are lots of pea-sized crumbs. Then fold in the mini chocolate chips. Sprinkle the oats and chocolate streusel over the muffin batter, dividing the streusel equally amongst the muffins.
Bake for 23 –25 minutes, or just until a wooden toothpick inserted into centers of the muffins comes out clean. Do not over-bake. Remove pan from oven and let the muffins rest for a minute or two before removing them to a rack to cool.

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