These soft pumpkin muffins bring cozy fall flavor with whole grains, pumpkin purée, and a modest amount of dark chocolate chips.

Prep: 10 minutes · Cook: 18–22 minutes · Yield: 12 muffins

Ingredients

• 1 cup whole wheat pastry flour
• 3/4 cup old-fashioned rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1 cup plain pumpkin purée (not pumpkin pie filling)
• 2 large eggs
• 1/3 cup pure maple syrup
• 1/3 cup unsweetened almond milk
• 3 tablespoons olive oil
• 1 teaspoon vanilla extract
• 1/3 cup dark chocolate chips (choose dairy-free if desired)

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin or lightly oil the cups.
2. Whisk flour, oats, baking powder, baking soda, pumpkin pie spice, and salt in a large bowl.
3. In a separate bowl, whisk pumpkin, eggs, maple syrup, almond milk, olive oil, and vanilla.
4. Fold wet ingredients into dry ingredients just until combined; stir in chocolate chips. Avoid overmixing.
5. Divide evenly among muffin cups and bake 18–22 minutes, until a toothpick inserted into the muffin portion comes out clean.
6. Cool in the pan for 5 minutes, then transfer to a wire rack.

Tips & Storage

Store airtight for 2 days at room temperature, 5 days refrigerated, or freeze up to 2 months. Check chocolate chip labels for dairy if needed.

Heart-conscious recipe note: Nutrition will vary with ingredients and portions. This recipe has not yet been kitchen-tested by Happy Heart Kitchen.