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.
Thanks for visiting. Be sure to save the recipe to your PINTEREST boards.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
muffins
|
Ingredients
- 2 large eggs
- 1 cup pumpkin puree
- 1 cup Vanilla Almond Milk or your favorite milk
- 2/3 cup light brown sugar packed
- 1/2 cup maple or pancake sryup I use Walden Farms pancake syrup
- 1/2 cup canola or vegetable oil
- 4 teaspoons vanilla extract
- 4 teaspoons pumpkin pie spice
- 1 teaspoom salt
- 6 cups old-fashioned whole rolled oats do not use quick-cook or instant
- 4 teaspoons baking powder
- 1 1/2 cup semi-sweet mini chocolate chips (mini recommended but regular-sized chips may be substituted)
Ingredients
|
|
Instructions
- 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.
Share this Recipe
