It feels like Fall and these muffins are prefect for this season. These pumpkin oatmeal muffins are a staple in our house and have been for many years. The recipe is adaptable for any allergies or dietary needs. They are gluten free with GF oats. They are dairy free with your favorite milk alternative. The sugars are also easily swapped out for your preferences. Sometimes I use coconut sugar and real maple syrup. Today I used Swerve brown sugar and Lakanto cinnamon maple flavored monkfruit syrup. I’ve used flax eggs for real eggs and melted butter for the olive oil. I encourage you to adapt this recipe to meet your needs.

Pumpkin Oatmeal Chocolate Chip Muffins

Ingredients:

3 eggs (or flax eggs)

1 1/2 cup coconut milk (or your favorite)

1 cup coconut sugar (or sugar alternative)

3/4 cup pure maple syrup (or sugar alternative)

3/4 cup olive oil (or melted butter)

2 cans punkin puree 

6 teaspoons vanilla extract

6 teaspoons pumpkin pie spice (see below if you don’t have any on hand). 

1/2 teaspoon salt

6 teaspoons baking powder

9 cups GF old-fashioned whole rolled oats (do not use quick-cook or instant)

3 cups chocolate chips 

Directions:

Combine all of the wet ingredients.

Then add the dry ingredients.

Mix well with a stand mixer.

Then add chocolate chips. 

350 for 30 minutes for jumbo muffins (1/2 cup per muffin). Makes 24 jumbo muffins. 

350 for 25 minutes for regular muffins (1/4 cup per muffin). Makes 48 regular muffins.

Pumpkin spice mix

3 Tablespoons (21g) ground cinnamon

2 teaspoons (5g) ground ginger

1 and 1/2 teaspoons (4g) ground nutmeg

1 teaspoon (3g) ground cloves

1 teaspoon (2g) ground allspice

pinch ground black pepper (small pinch, less than 1/8 teaspoon)

If you make these let me know what swaps you made and what you think. Also, what other recipes would you like to see? What allergies or foods concerns do you need to accommodate? Please let me know how I can help you.

🧡,

Julie