Healthy Pumpkin Chocolate Chip Muffins

5 from 2 votes

Healthy Pumpkin Chocolate Chip Muffins

Gluten free pumpkin muffins, stuffed with lots of dark chocolate chips! This healthy pumpkin muffin recipe is a great base for any addition - if you're not feeling chocolate chips, try walnuts, raisins, or cranberries. Perfectly soft and extra moist, lightly sweet, and plenty of fall spice!

Prep Time10

Cook Time22

Total Time32

Course: Dessert

Cuisine: American

Servings: muffins

Calories: 262kcal

Author: Michelle Miller

Ingredients

Dry Ingredients

1 1/2 cup oat flour gluten free, if necessary
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon baking powder
nutmeg freshly grated, to taste (optional)
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup almond flour

Wet Ingredients

1 cup pumpkin puree
1/2 cup maple syrup sub honey or date syrup
1/4 cup coconut oil
2 eggs
2 teaspoons vanilla
2/3 cup dark chocolate chips

US Customary - Metric

Instructions

Preheat oven to 375º F. Line a muffin tin with muffin liners.
In a mixing bowl, stir together the almond flour, oat flour, baking powder, baking soda, sea salt, and spices.
In a large bowl, combine the pumpkin puree, coconut oil, maple syrup, eggs, and vanilla. Mix until very smooth.
Add the dry ingredients into the bowl with the wet ingredients, and stir to combine well.
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.
Equally divide the muffin batter between 12 muffin cups. Top with chocolate chips.
Bake the muffins for 20-24 minutes, until risen and set in the centers.
Allow the muffins to fully cool before removing them from the muffin tin.

Notes

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.

Nutrition