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Pumpkin oatmeal muffins are the perfect fall breakfast or snack. Made with whole oats, pumpkin puree, and warm pumpkin pie spices. #theendlessmeal #pumpkinmuffins

Pumpkin Oatmeal Muffins

quick oats, can sub rolled oats

ground cinnamon

baking soda

EACH: ground nutmeg, ground cloves, and sea salt

pumpkin puree

milk, dairy-free milk works well

EACH: maple syrup and coconut sugar, can sub brown sugar

neutral-flavored oil, avocado works well

vanilla

large   eggs

dark chocolate chips

oven

Preheat your oven to 350 degrees Fahrenheit. Line two muffin pans with 18 muffin liners.

Place the oats, cinnamon, baking soda, nutmeg, cloves, and salt into your food processor. Blend for 30 seconds, until the oats begin to resemble flour. 3 cups quick oats, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, ½ teaspoon EACH: ground nutmeg, ground cloves, and sea salt

In a large mixing bowl, add the pumpkin puree, milk, maple syrup, coconut sugar, oil, vanilla, and eggs and whisk well. 1 cup pumpkin puree, 1 cup milk, ⅓ cup EACH: maple syrup and coconut sugar, ¼ cup neutral-flavored oil, 1 teaspoon vanilla, 2 large eggs

Add the oat mixture to the bowl and whisk. Stir in the chocolate chips. 1 cup dark chocolate chips

Pour ¼ cup of the batter into each muffin liner. If you'd like, top with a couple of extra chocolate chips. Bake for 20 minutes, or until a toothpick inserted into the middle of one of the muffins comes out clean.

Let the muffins cool for at least 20 minutes before eating them.