Pumpkin Chocolate Chip muffin

Adapted from:

http://minimalistbaker.com/pumpkin-chocolate-chip-muffins/

INGREDIENTS

• Recipe has been adjusted to suit taste
• 1 egg 
• 1/2 cup pumpkin puree
• 1 cup milk + 1 Tbsp lemon juice (or sub buttermilk)
• 1/2 cup brown sugar ( can be reduced next time)
• 2 Tbsp grape seed oil
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 3/4 cup whole oat flour
• 3/4 cup unbleached all purpose flour
• 1/3 cup semisweet chocolate chips (non-dairy for vegan)

INSTRUCTIONS

1. Preheat oven to 375 degrees and line muffin tin with paper liners.
2. Add pumpkin puree, egg, milk, brown sugar, oil, and vanilla extract and stir. Then add salt, baking soda and powder and cinnamon and whisk.
3. Carefully place flours into a sifter and sift over wet ingredients and stir.
4. Add chocolate chips and stir again lightly until just incorporated. My batter was really wet so I added 1/2 cup of oats into it.
5. Spoon into paper-lined muffin tins (should be 11-12) until each liner is filled almost completely full (about 7/8ths). Sprinkle a few more chocolate chips on top for presentation.
6. Bake for 22-28 minutes or until fluffy, golden brown and a toothpick inserted into the center comes out clean.
7. Let rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. Store in an air-tight container or bag. Freeze for longterm storage.

The muffins tasted very moist as suggested in the recipe. It is packed with vitamins from pumpkin and fibre from oats.