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Pumpkin Goat Milk Muffins

A delicious treat that combines Summerhill Goat Milk with familiar fall flavors. Great as a quick breakfast on the go or a sweet midday snack.

Ingredients

  • 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

Step 1

Preheat the oven to 375° F. Line a muffin tin with muffin liners or spray with cooking spray.

Step 2

*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.

Step 3

Add baking powder, pumpkin pie spice and salt to the bowl. Mix well and set aside.

Step 4

In a large bowl, combine pumpkin puree, eggs, goat milk and maple syrup. Mix until well combined.

Step 5

Slowly add in dry ingredients and mix until well combined. Fold in chocolate chips, reserving some for the tops of muffins.

Step 6

Pour mixture evenly into the muffin tin (makes 12 muffins). Add remaining chocolate chips on top.

Step 7

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.

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