Kickstart your Fall mornings, which these Healthy Whole Wheat Pumpkin Oatmeal Muffins. Made with freshly milled whole wheat flour, rolled oats, pumpkin puree, yogurt along with chocolate chips, these are moist satisfying goodies that you can enjoy guilt free.
Preheat oven to 350 degrees F. Line a 12 muffin tray with cupcake liners.
In a large bowl, mix together whole wheat flour, rolled oats, baking soda, baking powder, ground cinnamon, nutmeg, cloves and salt. Mix them well and set aside.
In a separate bowl, start mixing the wet ingredients - whisk the eggs, brown sugar, then add pumpkin puree, melted butter, vanilla and yogurt. Mix all well until combined.
Mix the dry ingredients into the wet ingredients bowl. Add the chocolate chips and fold everything together gently until combined.
Scoop batter into prepared muffin tin, filling each cup but leaving some space for the muffins to fluff. Sprinkle with pumpkin seeds and rolled oats.
Bake for about 20 minutes or until toothpick inserted in the center of muffin comes out clean.
Remove baking try from the oven. Allow muffins to cool before enjoying.
All-purpose flour: You can also use all-purpose flour in this recipe. Or a mix of whole wheat and all-purpose.Pumpkin Spice blend: You can use 1 tsp pumpkin side blend in place of the nutmeg and cloves in this recipe. Chocolate chips: They are optional. You can add walnuts or cranberries to change up when making these muffins multiple times. Serving Options: Serve the muffins on their own, with a pat of butter, or spread some almond butter. Don't like oats: You can simply skip them