✤1 cup (120g) oat flour
✤3/4 cup (90g) all-purpose flour
✤1-2 tbsp pumpkin spice seasoning
✤1/4 tsp salt
✤1 tsp baking powder
✤1/2 tsp baking soda
✤3/4 cup (180g) pure pumpkin pureé
✤2 eggs, room temperature
✤1/3 cup almond milk
✤1 tsp vanilla extract
✤1/2 cup (~125g) plain greek or skyr yogurt
✤1/4 cup maple syrup
✤1/2 cup (~85g) dark chocolate chips
❖Preheat oven to 350°F (177°C) and grease a 12-count muffin pan.
❖In a large bowl, whisk together the flours, spices, baking powder & baking soda.
❖In a separate bowl, whisk together the pureé, eggs, milk, vanilla, yogurt & maple syrup until smooth.
❖Pour the wet ingredients into the dry and gently fold together until just moistened. Gently fold in the chocolate chips.
❖Pour the batter evenly into the muffin holes. Bake for 22-25 minutes, until just golden brown and a toothpick inserted in the center comes out clean.
❖Cool in pan a bit before transferring to a wire rack to finish cooling.
