Ingredients

The following ingredients have 4 Servings
  • 1.5 cup Whole Wheat Flour (freshly milled in Nutrimill, 6.1 oz)
  • 1/2 cup Rolled Oats (1.6 oz + more for garnish)
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Ground Cinnamon
  • 1/3 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cloves
  • 1/4 teaspoon Salt
  • 2 Eggs
  • 1/2 cup Brown Sugar (lightly packed)
  • 1 cup Pumpkin Puree
  • 1/3 cup Unsalted Butter
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Plain Yogurt
  • 1/2 cup Chocolate chips
  • 2 tablespoon Pumpkin seeds

Instruction

  • Preheat oven to 350 degrees F. Line a 12 muffin tray with cupcake liners.
  • In a large bowl, mix together whole wheat flour, rolled oats, baking soda, baking powder, ground cinnamon, nutmeg, cloves and salt. Mix them well and set aside.
  • In a separate bowl, start mixing the wet ingredients - whisk the eggs, brown sugar, then add pumpkin puree, melted butter, vanilla and yogurt. Mix all well until combined.
  • Mix the dry ingredients into the wet ingredients bowl. Add the chocolate chips and fold everything together gently until combined.
  • Scoop batter into prepared muffin tin, filling each cup but leaving some space for the muffins to fluff. Sprinkle with pumpkin seeds and rolled oats.
  • Bake for about 20 minutes or until toothpick inserted in the center of muffin comes out clean.
  • Remove baking try from the oven. Allow muffins to cool before enjoying.