The BEST Healthy Pumpkin Chocolate Chip Muffins

The BEST Healthy Pumpkin Chocolate Chip Muffins! These super soft, gluten free pumpkin muffins are refined sugar free, and stuffed with lots of dark chocolate chips. Not to be missed!

*Today I’m partnering with Sharp Home USA ~ Sharp creates quality home appliances that make life easier!

Healthy Pumpkin Chocolate Chip Muffins

Fall is here and pumpkin recipes are on repeat in our house. We love the subtle sweet flavor, blended with lots of cinnamon and ginger.

The fall season screams pumpkin baking, so grab a cup of coffee and one of these muffins for a perfect fall breakfast or afternoon snack.

These muffins are a great way to get your kiddos to crave pumpkin treats as well. Dark chocolate chips are the perfect pairing!

I prefer to blend my own flours when making gluten free baked goods. The store bought blends are mostly starches and often make dry or grainy baked goods.

This simple blend of almond flour and oat flour is a winner. Honestly, your non-gluten-free friends won’t know you’ve swapped in higher protein and fiber flour alternatives. They are so good, you’ll want to make a double batch the next time around.

As with all recipes on Sunkissed Kitchen, these are made with a natural sweetener, maple syrup, and are much lower in sugar than traditional baking.

I love my new Sharp Smart Built-In Convection Microwave Drawer Oven. It’s the perfect solution for small batch baking! I love not having to preheat it – great for saving energy!

This little oven is so simple to clean. Once I am done, I just wipe down the drawer, and the oven always looks great.

Hop on over to Sharp’s website to see if the state-of-the-art appliances are the perfect fit for your dream kitchen!

What You’ll Need

• Pumpkin Puree (canned, or try making homemade pumpkin puree with sugar pumpkins.)
• Eggs
• Coconut Oil (swap this for avocado oil but avoid inflammatory vegetable oil like canola and soybean oil.)
• Maple Syrup (honey or date syrup works too!)
• Vanilla Extract
• Almond Flour
• Oat Flour (buy certified gluten free, if necessary).
• Cinnamon, Ginger, and Nutmeg (or your favorite pumpkin pie spice!)
• Baking Soda & Sea Salt
• Dark Chocolate Chips (or a dark chocolate bar chopped into small pieces)

How to Make these Easy Pumpkin Oatmeal Muffins

Step 1: Preheat oven to 375º F. Line a muffin tin with muffin liners.

Step 2: In a mixing bowl, stir together the almond flour, oat flour, baking powder, sea salt, and spices.

Step 3: In a large bowl, combine the pumpkin puree, coconut oil, maple syrup, eggs, and vanilla. Mix until very smooth.

Step 4: Add the dry ingredients into the bowl with the wet ingredients, and stir to combine well.

Step 5: Fold chocolate chips in to the batter, reserving some to top the muffins. The batter will be thick, but if it seems overly thick, thin with a tablespoon or two of almond milk.

Step 6: Equally divide the muffin batter between 12 muffin cups. Top with chocolate chips.

Step 7: Bake the muffins for 20-24 minutes, until risen and set in the centers.

Step 8: Allow the muffins to fully cool before removing them from the muffin tin.

How to Store Healthy Chocolate Chip Pumpkin Muffins

Once the muffins have fully cooled, pack muffins in an airtight container, and refrigerate for up to 10 days. Be sure the chocolate chips have cooled prior to packing.

The muffins freeze wonderfully. Pack in an airtight container or freeezer-safe bags and freeze for up to 6 months. Remove muffins from the freezer and allow to defrost for 30 minutes at room temperature prior to serving. I love frozen muffins for keeping lunch boxes cool!

Variations & Tips

Pumpkin Pie Spice: Instead of spices in this recipe, substitute 2 teaspoons of your favorite pumpkin pie spice.

Homemade Oat Flour: For the best texture, buy oat flour already milled. If you don’t have it, you can make these by processing whole oats in a blender until a flour forms. This will give the muffins more of a oat texture, but that’s okay!

Can these be made without eggs? Yes! Substitute flax eggs for the eggs in this recipe. Soak 2 tablespoons of ground flax seed with 6 tablespoons water and allow to “gel” for about 5 minutes. Add into the wet ingredients along with the pumpkin puree!

Nuts instead of Chocolate Chips: This recipe is a wonderful pumpkin muffin base. If you’d like to make a variation, try adding chopped pecans or walnuts in place of the chocolate chips. Or add half chocolate chips and half chopped nuts! The combination of pecans and dark chocolate is my fav!

Mini Pumpkin Chocolate Chip Muffins: Use a mini muffin pan and divide the batter between 24 mini muffins. Reduce baking time to 16-18 minutes.

Healthy Pumpkin Bread: Line a loaf pan with parchment paper (this is easier to do if the pan is first lightly greased to the paper sticks. Prepare the pumpkin batter as directed. Add the batter to the prepared pan and cover it with foil. Bake at 375º F for 30 minutes. Remove the foil and continue baking another 15-20 minutes until the center of the loaf is fully baked.

Alternatively, try this delicious Keto Pumpkin Bread.

Other Healthy Pumpkin Recipes:

• Pumpkin Tart with Ginger Cookie Crust, by Sunkissed Kitchen
• Pumpkin Spice Latte Smoothie Bowl, by Sunkissed Kitchen
• Greek Yogurt Pumpkin Cheesecake with a Ginger Cookie Crust, by Sunkissed Kitchen

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