Step 1

Prep: Preheat the oven to 350F and grease or line a 12-muffin tin with paper liners. Blend the oats into a fine flour, if you haven’t done so already.

Step 2

Mix the batter: Mix the pumpkin puree, milk, coconut sugar, nut butter, vanilla, and lemon juice together in a large bowl until a thick, even consistency forms. Add the blended oat flour, baking powder, baking soda, pumpkin pie spice, and salt to the bowl; mix well. Fold 3/4 cup of the walnuts or chocolate chips into the batter until evenly distributed.

Step 3

Bake: Fill each muffin liner with ~1/2 cup of batter. Sprinkle the remaining 1/4 cup of nuts or chocolate over the muffin tops. Bake in the middle rack of the oven for 30 to 32 minutes, until fluffy and golden. Remove from the oven and let sit in the tin for 5 minutes before transferring to a baking rack. Let cool completely.

Step 4

Storage: These muffins will keep at room temperature for up to 5 days, or can be frozen for up to one month.