Pumpkin Chocolate Chip Oatmeal Muffins.
Ingredients:
1 cup pumpkin puree
2 large eggs
1/3 cup maple syrup or honey
1/4 cup milk of choice
1/4 cup melted coconut oil or mild vegetable oil
1 teaspoon vanilla extract
1 1/4 cups rolled oats
3/4 cup whole wheat flour or all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup chocolate chips, plus extra for topping
Instructions:
Start by preheating your oven to 180°C (350°F). Lightly grease a muffin tray or line it with paper liners to prevent sticking and to make cleanup easier.
In a large mixing bowl, whisk together the pumpkin puree, eggs, maple syrup, milk, melted oil, and vanilla extract until the mixture becomes smooth and well blended. The pumpkin adds moisture and a beautiful color to the muffins.
In another bowl, combine the rolled oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir gently so the spices and dry ingredients are evenly distributed. This step ensures each muffin has balanced flavor and texture.
Slowly add the dry mixture into the wet mixture. Stir gently using a spoon or spatula until just combined. Avoid overmixing, as this helps keep the muffins soft and tender. Fold in the chocolate chips, saving a small handful to sprinkle on top for a nice finish.
Spoon the batter evenly into the muffin cups, filling each about three-quarters full. Sprinkle the reserved chocolate chips on top of each portion for a lovely bakery-style look.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Once baked, let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
These muffins can be enjoyed warm or at room temperature. Store them in an airtight container for up to three days, or refrigerate for longer freshness. They also freeze well, making them a convenient make-ahead treat for busy mornings.