Ingredients
Scale
- 1 ½ cups All-purpose flour
- 1 cup Rolled oats (old-fashioned)
- ½ cup Brown sugar, packed
- 1 tablespoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 1 teaspoon Pumpkin pie spice
- ½ teaspoon Salt
- 1 cup Pumpkin puree (not pie filling)
- 1 large Egg
- ½ cup Melted coconut oil or unsalted butter
- ¼ cup Whole milk or almond milk
- 1 cup Apple, finely diced (Honeycrisp or Granny Smith)
- ½ cup Fresh blueberries
- ½ cup Semi-sweet chocolate chips
- 1 teaspoon Vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease them thoroughly with non-stick cooking spray. Dicing the apples into very small pieces ensures they soften properly during the short baking time.
- In a large mixing bowl, whisk together the flour, rolled oats, brown sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Ensure there are no large clumps of brown sugar so the sweetness distributes evenly throughout the batter.
- In a separate medium bowl, combine the pumpkin puree, egg, melted oil or butter, milk, and vanilla extract. Whisk until the mixture is completely smooth. The pumpkin acts as a natural binder and provides incredible moisture to the final product.
- Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Do not overmix. Gently fold in the diced apples, blueberries, and chocolate chips. The batter will be thick and heavy.
- Divide the batter evenly among the 12 muffin cups, filling them nearly to the top for that high bakery-style dome. Place the tin in the center rack of the oven. Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack.
- Cook Time: 37 minutes