The most delicious oatmeal muffin. Perfect for your fall breakfast.
I love a delicious muffin in the morning. These oatmeal pumpkin chocolate chip muffins are so perfect. TMake a batch and keep them in the freezer if needed. These are gluten free and low in sugar. I use Walden Farms syrup to keep the sugar even lower.
These muffins are simple to make with delicious ingredients.
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Oatmeal Pumpkin Chocolate Chip Muffins
Heat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan with cooking spray or use liners (I like parchment liners),set aside.
Add the first 9 ingredients and whisk to combine.
Add the oats, baking powder, and stir to combine. Fold in chocolate chips.
Using a large cookie scoop or 1/4-cup measure, evenly distribute the batter into the muffin tin. Fill them up pretty full because they don't rise much.
Bake for about 20-24 minutes, a toothpick inserted in the center comes out clean. Don’t overbake.
Allow muffins to cool in pan before transferring to cooling rack.