Gluten Free Pumpkin Muffins with Chocolate Chips * Bakery on Main

Ingredients

• 2 eggs, room temperature
• ¼ cup milk, room temperature
• 1 ½ cups pumpkin puree
• ½ cup pure maple syrup
• ¼ cup refined coconut oil, melted and cooled
• 1 teaspoon pure vanilla extract
• 1 cup Bakery On Main Rolled Oats (see step 2)
• 1 cup gluten free 1:1 flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• 1 ¼ teaspoons cinnamon
• 1 ¼ teaspoons pumpkin pie spice
• ½ cup semisweet chocolate chips, plus 2 tablespoons for tops of muffins