Pumpkin chocolate chip oat muffins

Gluten-free & mostly wholesome 

In search of a yummy muffin recipe for Thanksgiving weekend, I circled back to one I'd drooled over on Instagram a while back — Pinch of Yum's favorite pumpkin muffins. Note that you do need a food processor or blender for this recipe. 

I liked that the muffins were free of flour and refined sugar, so they're packed with (mostly) wholesome ingredients — something we could all use more of after all the Thanksgiving over-eating. These muffins turned out really tasty! Delicious right out of the oven, and yummy the next day — especially if you zap 'em in the microwave for about 15 seconds. 

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PUMPKIN CHOCOLATE CHIP OAT MUFFINS 

WHAT YOU'LL NEED
2 cups rolled oats
1 cup pumpkin purée (canned works!)
6 oz. or 1 small container plain Greek yogurt (I subbed sour cream)
1/2 cup real maple syrup
2 eggs
1 tsp baking soda
1/8 tsp cinnamon 
1/8 tsp salt 
1 cup semi-sweet or dark chocolate chocolate chips (optional)

*Note: Though the muffins were plenty tasty as-is (all those chocolate morsels!) I may try adding more spice next time (starting with 1/8 tsp each clove, nutmeg, or pumpkin pie spice) and/or 1/4–1/2 tsp of vanilla, because why not?

WHAT YOU'LL DO
1. Preheat oven to 375 degrees. Grease a muffin tin. 

2. In a food processor or blender, pulse the oats until they're mostly smooth. 

3. If your food processor is large enough, add all other ingredients (minus chocolate chips) and pulse until just combined. If your food processor is small, transfer the pulsed oats to a large mixing bowl, add the remaining ingredients, and beat with an electric mixer until just combined. Stir in chocolate chips.

4. Pour batter into prepared muffin tin. Bake for 15–20 minutes. Let cool 5–10 minutes in the pan before removing. Enjoy warm! 

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These muffins disappeared in no time, and I have to say it was nice knowing they're made with such a short list of simple ingredients. Will definitely make again — give 'em a whirl, friends!