Ingredients
Yield: 11 medium muffins
Prep Time: 5 minutes
Cook Time: about 23 minutes
Total Time: about 45 minutes, for cooling
1 large egg
1/2 cup pumpkin puree
1/2 cup Silk Unsweetened Vanilla Almond Milk (or your favorite milk)
1/3 cup light brown sugar, packed
1/4 cup maple or pancake sryup (I used sugar-free lite pancake syrup)
1/4 cup canola or vegetable oil
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
pinch salt, optional and to taste
3 cups old-fashioned whole rolled oats (do not use quick-cook or instant)
2 teaspoons baking powder
3/4 cup semi-sweet mini chocolate chips (mini recommended, but regular-sized chips may be substituted)
Preparation
