Pumpkin Chocolate Chips Muffins

Filled with the love of a gramma!!

Ingredients For the muffins:

• 1 1/4 cups all-purpose flour

• 1 1/2 teaspoon pumpkin spice

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup quick oats

• 1 can pumpkin puree (not pumpkin pie filling)

• 1/2 cup granulated sugar

• 1/4 cup light brown sugar

• 1/2 cup grapeseed oil

• 1/4 cup almond milk

• 2 large eggs, at room temperature

• 1 teaspoon vanilla extract

• 1 cup dark chocolate chips

For the streusel topping:

• 1/3 cup granulated sugar

• 3 tablespoons flour

• 2 tablespoons butter, melted

• 1/4 cup chocolate chips

Instructions:

Preheat oven to 350 degrees F.

Line a 12-cup muffin pan with paper liners.

If you don't have liners, grease the pan with nonstick cooking spray. I highly recommend liners though - makes for easier clean up of the muffin tin!

Set aside.

In a medium bowl, whisk together flour, spices, baking soda, quick oats, and salt. Set aside.

In a large bowl, combine the pumpkin, sugars, oil, almond milk, eggs, and vanilla extract. Use a spatula to stir until the ingredients are smooth.

Gradually add the dry ingredients to the pumpkin mixture and stir until just combined.

Gently fold in the chocolate chips. Don’t over mix.

Divide the batter among 12 muffin cups, filling each cup 3/4 full.

In a small bowl, combine the sugar, flour, and melted butter. Stir until moistened. Top each muffin with streusel topping. Sprinkle the remaining chocolate chips over the streusel.

Bake the muffins for 28-32 minutes or until muffins are set and a toothpick stuck in the middle of a muffin comes out clean.

Let the muffins cool to room temperature and enjoy!

Notes: The muffins will keep covered on the counter for up to 3 to 4 days.

The muffins can also be frozen for up to 2 months and warmed up to enjoy later.

Watch this related video about energy exchange in your food!