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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|Prep Time||10 minutes|
|Cook Time||25 minutes|
- 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)
- 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.