These pumpkin oatmeal muffins are the perfect fall breakfast or snack. They're made with whole oats, pumpkin puree, and warm pumpkin pie spices. We like to add some chocolate chips to make them a real treat.
3cupsquick oats, can sub rolled oats
½teaspoonEACH: ground nutmeg, ground cloves, and sea salt
1cupmilk, dairy-free milk works well
⅓cupEACH: maple syrup and coconut sugar, can sub brown sugar
¼cupneutral-flavored oil, avocado works well
1cupdark chocolate chips
Preheat your oven to 350 degrees Fahrenheit. Line two muffin pans with 18 muffin liners.
Place the oats, cinnamon, baking soda, nutmeg, cloves, and salt into your food processor. Blend for 30 seconds, until the oats begin to resemble flour.
3 cups quick oats, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, ½ teaspoon EACH: ground nutmeg, ground cloves, and sea salt
In a large mixing bowl, add the pumpkin puree, milk, maple syrup, coconut sugar, oil, vanilla, and eggs and whisk well.
1 cup pumpkin puree, 1 cup milk, ⅓ cup EACH: maple syrup and coconut sugar, ¼ cup neutral-flavored oil, 1 teaspoon vanilla, 2 large eggs
Add the oat mixture to the bowl and whisk. Stir in the chocolate chips.
1 cup dark chocolate chips
Pour ¼ cup of the batter into each muffin liner. If you'd like, top with a couple of extra chocolate chips. Bake for 20 minutes, or until a toothpick inserted into the middle of one of the muffins comes out clean.
Let the muffins cool for at least 20 minutes before eating them.
Feel free to add ½ cups of raisins, chopped walnuts, or chopped pecans to the batter when you add the chocolate chips!A sprinkle of sugar after they come out of the oven will make these muffins sparkle. Or a sprinkle of flaky salt will give them a delicious sweet-salty flavor.