Made with pumpkin spice, honey and oats, these figure-friendly moist pumpkin oat chocolate chip muffins are great as a grab n’ go breakfast or an afternoon snack. One bite and you’ll be in pumpkin heaven.
- 1 cup old-fashioned oats
- 1 cup whole wheat flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. pumpkin pie spice
- 1/2 tsp. cinnamon
- 2 large eggs at room temperature
- 1 15-oz can pumpkin puree
- 1/4 cup brown sugar
- 3 T. honey or maple syrup
- 3 T. canola or vegetable oil
- 1/2 cup chocolate chips
- Grease a metal 12-muffin pan or line it with paper liners. Preheat your oven to 350˚F.
- In a large bowl, mix together the old-fashioned oats, whole wheat flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon. In a medium bowl, whisk together the eggs, pumpkin puree, brown sugar, honey and oil.
- Gradually whisk in the liquid mixture with the dry ingredients. Add in the chocolate chips. Mix until just incorporated. The batter should be a bit lumpy. Do not over mix.
- With an ice scream or cookie scoop, fill each muffin liner until just full. Typically muffins should only be filled two-thirds of the way, but these muffins will not rise as much as other ones do.
- Sprinkle over each muffin with some oats for a decorative touch. Place your muffins on the center rack, and bake for 20-25 minutes or until a toothpick inserted comes out clean. Rotate your pan at the 10 minute mark and continue baking. Cool completely before turning them out.
Muffins freeze well, so you can enjoy them later. Wrap them up tightly in plastic wrap and they should last well up to 1-3 months. Set them out on the counter for a few hours to thaw.