Pumpkin Chocolate Chip Oat Muffins

Thanksgiving is in two days! yayyy! I cannot wait. I already thought about my day after Thanksgiving lunch... a turkey, stuffing, cranberry sauce sandwich. Hopefully I'll have a post on it for Friday ready, but we'll see... depends on how bad my food coma is. I am sad that I didn't get all of my pumpkin recipes in before Thanksgiving though. I had so many more that I wanted to try out. I can still do pumpkin in December though right? Hopefully I'll be able to try a few more before Christmas, as well as get into more wintery flavors such as gingerbread, mint, pears, etc. Back to these pumpkin chocolate chip muffins though. I made these for a friend and was planning to send them all to his apartment until I tried one. I immediately got more ingredients out of the pantry and made another batch. There was no way I was sending those all to his apartment when I only had one. They were way too good to give them all away. But seriously, there's nothing better than eating pumpkin muffins while making more muffins. It's brilliant. I think every baking adventure should consist of eating baked goods while making more baked goods. Thoughts?

Ingredients:

2 cups all-purpose flour

1 cup oats

2 tsp baking soda

2 tsp baking powder

2 tsp ground cinnamon

1/2 tsp pumpkin pie spice

1/2 tsp salt

4 large eggs, slightly beaten

2 cups granulated sugar

1/2 tsp vanilla extract

1 can (15 oz) pumpkin puree

1 cup vegetable oil

2 cups semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees Fahrenheit. Grease 18 muffin cups with nonstick spray or line with paper liners. In a medium bowl, combine flour, oat, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. In a large bowl, beat together eggs and sugar. Add the vanilla extract, pumpkin puree and oil. Beat well. Stir in the flour mixture and mix together until just combined. Mix in the chocolate chips. Spoon into muffin cups. Bake for 20-25 minutes or until the tops of the muffins spring back when touched. Cool in pan for 5 minutes and then finish cooling on a wire rack. 

Makes about 18 muffins. 

Source: Recipe adapted from Very Best Baking