Pumpkin Muffins with Oats and Chocolate Chips

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup old-fashioned rolled oats, plus extra for topping
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips

Method

1. 1

   Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners or grease the cups.

2. 2

   In a large bowl, whisk together the flour, 1/2 cup oats, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.

3. 3

   In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract until smooth.

4. 4

   Pour the wet ingredients into the dry ingredients and stir with a spatula just until combined, with no streaks of flour remaining.

5. 5

   Fold in the chocolate chips, stirring just until evenly distributed.

6. 6

   Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle the tops with a few extra oats.

7. 7

   Bake until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs, 18 to 20 minutes.

   18:00 · Bake muffins
8. 8

   Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

   5:00 · Cool in pan