Description
Hearty, fiber-rich muffins combining pumpkin puree, rolled oats, and dark chocolate chips for a perfect on-the-go autumn breakfast.
Ingredients
Scale
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup maple syrup
- 1.5 cups rolled oats
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
- In a medium bowl, whisk together flour, oats, baking soda, cinnamon, and salt.
- In a separate large bowl, whisk eggs and maple syrup, then stir in pumpkin puree until smooth.
- Gently fold the dry ingredients into the wet ingredients using a spatula until just combined.
- Fold in the chocolate chips carefully to avoid over-mixing.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American