Healthy Pumpkin Breakfast Muffins
3 cups (300 g) certified gluten free old fashioned rolled oats (if you need to be GF)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon pumpkin pie spice
5 ounces semi-sweet chocolate chips
12 ounces canned pure pumpkin puree
2/3 cup (150 g) sour cream, at room temperature
3 eggs (150 g, weighed out of shell) at room temperature
1 teaspoon pure vanilla extract
3/4 cup (120 g) coconut palm sugar
Preheat your oven to 350°F. Grease or line the wells of a standard 12-cup muffin tin and set it aside.
In a blender or food processor, place the oats and process until ground into a powder. Transfer the oat flour to a large mixing bowl, add the baking powder, baking soda, salt, and pumpkin pie spice, and whisk to combine well. Add about 4 of the 5 ounces of the chocolate chips, and whisk to distribute the chips throughout the dry ingredients. Set the bowl aside.
Into the same blender or food processor, add the pumpkin puree, sour cream, eggs, vanilla, and coconut palm sugar, and blend until very smooth. Transfer the wet mixture to the bowl of dry ingredients, and mix by hand until combined. Divide the batter evenly among the prepared wells of the muffin tin. The wells should be completely full. Shake the muffin tin back and forth to distribute the batter in an even layer in each well. Sprinkle the tops evenly with the remaining chips.
Place the muffin tin in the center of the preheated oven and bake for 20 minutes, or until the tops of the muffins spring back when pressed gently in the center. Remove from the oven and allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. Serve immediately or wrap tightly in freezer-safe wrap and freeze. Defrost at room temperature before serving.