Ingredients

The following ingredients have 24 Servings
  • 1 cup rolled oats
  • 1/2 cup whole wheat flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/4 cup packed brown sugar
  • 3 tablespoons canola oil ((or melted and slightly cooled coconut oil))
  • 1 teaspoon vanilla extract
  • 1/3 cup chocolate chips ((or raisins or dried cranberries))

Instruction

  • Preheat the oven to 350 degrees F and coat a 24 cup mini muffin tin with nonstick spray.
  • Add all ingredients to a medium bowl and stir together to combine thoroughly, but gently.
  • Add a heaping 1 tablespoon to each prepared muffin cup and bake for 15-17 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly. Cool in the pan for 2 minutes and transfer to a wire rack to cool completely.
  • Serve warm, at room temp, or chilled.