Pumpkin Oatmeal Chocolate Chip Muffins
The coziest blend of fall spices, pure pumpkin, oatmeal and chocolate chips for a healthy breakfast or snack.
Ingredients
- 1 cup canned pumpkin puree *Pure pumpkin, not pumpkin pie filling
- 1 egg whisked
- 2 tsp vanilla extract
- 3 tbsp olive oil
- 1/3 cup pure maple syrup
- 1/4 cup unsweetened soy milk *Or milk of choice
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg and salt
- Pinch of both cloves and allspice
- 1 tsp baking soda
- pinch salt
- 1 ΒΌ cup whole wheat flour
- 1/2 cup large flake rolled oats
- 1/4 cup chopped walnuts
- 1/3 cup dark chocolate chips
Instructions
- Preheat the oven to 375F and line 12 muffin tins.
- To a large bowl, whisk together the pumpkin puree, egg, vanilla, oil, maple syrup and milk.
- Add the spices, baking soda, salt, whole wheat flour and oats and mix until just combined. Gently fold in the chopped walnuts and chocolate chips.
- Scoop the batter into the 12 lined muffin tins, diving the batter equally.
- Place in the oven and bake for 18-20 minutes or until the tops are slightly golden brown and the middle is set. Allow to cool in their tins for about 5 minutes then transfer to a cooling rack.
- Once completely cooled, store in an airtight container in the refrigerator for up to 5 days. Serve heated up with nut butter or yogurt as a quick breakfast or for a snack. Enjoy!