Ingredients
1⅓cupsmilk,dairy, or nondairy
2large eggs
½cuppure maple syrup
⅔cupfresh pumpkin puree,or canned
3cupsold-fashioned whole oats
1tspbaking powder
1tsppumpkin pie spice
1tspcinnamon,ground
½tsppure vanilla extract
¼tspsalt
1cupchocolate chips
pecans,or walnuts, chopped
cranberries,dried
coarse sugar,for topping, optional
Preparation
Preheat the oven to 350 degrees F.
Generously spray a muffin pan with nonstick spray. If using muffin liners, spray them with nonstick spray.
Whisk all of the ingredients together, except for the optional add-ins and coarse sugar, in 1 large bowl.
Using a spoon or rubber spatula, fold in the chocolate chips and nuts, if using.
The batter will be a little liquid-y.
Spoon the batter evenly into the muffin cups, making sure both the oats, add-ins, and liquid are in each.
Fill all the way to the top.
If desired for extra crunch, sprinkle the tops with coarse sugar.
Bake for 25 to30 minutes or until the edges are lightly browned and tops appear set.
If the tops appear to brown very quickly, tent a piece of aluminum foil on top.
Cool for 5 minutes before serving.
