- 2 ¾ cup oat flour*
- ½ cup Summerhill Goat Milk
- 1 cup pumpkin puree
- 2 large eggs
- 1 tablespoon baking powder
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- ¾ cup maple syrup or honey
- ¾ cup chocolate chips
How to Make Pumpkin Goat Milk Muffins
Preheat the oven to 375° F. Line a muffin tin with muffin liners or spray with cooking spray.
*To make oat flour, in a high power blender or food processor, grind about 3 cups of oats until a flour-like consistency is reached. You’ll need 2 ¾ cups of oat flour.
Add baking powder, pumpkin pie spice and salt to the bowl. Mix well and set aside.
In a large bowl, combine pumpkin puree, eggs, goat milk and maple syrup. Mix until well combined.
Slowly add in dry ingredients and mix until well combined. Fold in chocolate chips, reserving some for the tops of muffins.
Pour mixture evenly into the muffin tin (makes 12 muffins). Add remaining chocolate chips on top.
Bake in the preheated oven for about 16- 18 minutes, until a knife inserted in the center of the muffins comes out clean.
Let cool for a few minutes before serving.
Adapted from recipe from Sammi Haber Brondo.