Moist, spiced muffins made with pumpkin, whole wheat flour, and oats—all in one bowl for easy prep and cleanup.

1 cup pumpkin puree

¾ cup unsweetened applesauce

2 large eggs (or 2 flax eggs for a vegan option)

¼ cup olive oil or vegetable oil

2 teaspoons vanilla extract

⅓ cup light brown sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1½ teaspoons pumpkin pie spice

1¼ cups whole wheat flour

¾ cup rolled oats

¼ cup mini chocolate chips (optional)

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Preheat the oven to 375°F (190°C). Line a standard muffin tin with paper liners or grease with oil.

In a large bowl, combine the pumpkin puree, applesauce, eggs, oil, vanilla extract, and brown sugar. Whisk together until well blended.

Add the baking powder, baking soda, salt, and pumpkin pie spice to the bowl. Whisk again to incorporate the dry ingredients.

Stir in the whole wheat flour and rolled oats until just combined, being careful not to overmix to avoid dense muffins.

Fold in the mini chocolate chips, if using.

Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Top with additional chocolate chips if desired.

Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

For a vegan option, substitute eggs with flax eggs.

If you’d like a sweeter muffin, feel free to add an extra tablespoon of brown sugar.

These muffins freeze well for up to 3 months. Thaw before serving.