Ingredients:

• 1/3 cup canola oil
• 1/2 cup sugar
• 2 eggs, beaten
• 1 – 398 ml can of pumpkin puree (1 2/3 cup)
• 1/3 cup milk
• 3/4 cup all-purpose flour
• 1/2 cup whole barley flour or whole wheat flour
• 1 cup quick-cooking oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/3  cup mini-chocolate chips

Directions:

1.   Pre-heat oven to 375°F (190ºC)
2.   Grease or line a 12-cup muffin tin with large parchment baking cups.
3.   Whisk together canola oil, sugar and eggs.
4.    Fold in pumpkin puree and milk; mix thoroughly.
5.   In separate large bowl, combine flours, oats, baking powder, baking soda,     salt, spices and mini-chocolate chips. 
6.   Pour wet ingredients into dry ingredients, stir just to combine.
7.   Using an ice cream scoop or large spoon, scoop the mixture evenly into    the muffin liners.
8.   Bake for 20 – 25 minutes, until toothpick or cake tester inserted into the     center of a muffin comes out clean.
9.   Set tins on cooling rack for 5 min. before removing muffins to cool    completely.

Notes:

• Be sure to use pure pumpkin puree, not canned pumpkin pie.
• Check out the amazing health benefits of barley flour here.
• Don’t have any  barley or whole wheat flour? Substitute with all-purpose flour.
• Feel free to switch out the mini-chocolate chips with raisins or nuts.

Storage:

Can be stored in a covered container for 2 to 3 days or frozen for up to 3 months. If the kids are home or company drops by, you likely won’t have to worry about that though…