Ingredients
The following ingredients have 24 Servings
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 cup old-fashioned oats (add 1/2 more cup if you want it more oat-ier)
- 3/4 cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1½ cups canned pumpkin puree
- 3 tablespoons coconut oil (or canola oil)
- ¼ cup vanilla almond milk (or whatever milk you prefer)
- 2 large eggs (or 1 whole egg and 1 egg white)
- 1/4 to 1/2 cup mini semi-sweet chocolate chips (for tops of muffins only)
- Optional additions: dark chocolate chips (raisins, pecans, walnuts, dried cranberries)
Instruction
- Preheat oven to 350ºF.
- Using mini muffin pan, spray with non-stick spray.
- Combine flours, baking powder, baking soda, cinnamon and pumpkin pie spice in a large bowl; then stir in oats, brown sugar.
- In a medium bowl, combine eggs, oil, milk and pumpkin, blending well.
- Stir pumpkin mixture into dry ingredients until just moist.
- Fill muffin tins with batter, then sprinkle tops with mini chocolate chips, then bake for 8-10 minutes, until tops spring back when lightly touched.
