Categories: Breakfast

Ingredients

• 1 1/2 cups rolled oats
• 1 tsp baking powder
• 1 tsp pumpkin pie spice
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1 cup unseasoned pumpkin puree
• 3/4 cup packed dark brown sugar
• 3 tbsp. canola oil
• 1 tsp vanilla extract
• 1/3 cup mini chocolate chips

Directions

1. Preheat oven to 350. Coat a 24-cup mini muffin tin with cooking spray.

2. Pulse oats in a blender until finely ground. Add baking powder, pumpkin pie spice, baking soda and salt; pulse once or twice to blend. Add eggs, pumpkin, brown sugar, oil and vanilla; puree until smooth. Stir in chocolate chips. Fill the prepared muffin cups two-thirds full.

3. Bake the muffins until a toothpick inserted in the center comes out clean, 15 to 17 minutes. Cool in the pan on a wire rack for 5 minutes, then turn out to cool completely.

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