Healthy Pumpkin Chocolate Chip Muffins {gluten free & low sugar}
Take a bite out of fall with these healthy pumpkin chocolate chip muffins! Super fluffy, and moist, these muffins are perfect when the weather starts getting chilly and you're craving all things pumpkin!
Ingredients
- Wet Ingredients
- 1 cup 100% pure pumpkin puree
- ¼ cup melted coconut oil
- ¼ cup pure maple syrup
- 1 egg
- 1 tsp. vanilla extract
- Dry Ingredients
- 2 cups gluten free oat flour*
- ½ cup blanched almond flour
- 1 tsp. baking soda
- ½ tsp. baking powder
- 2 tsp pumpkin pie spice
- ¼ tsp salt
- sprinkle of nutmeg
- 3/4 cup semi-sweet chocolate chips I love this brand!
Instructions
- 1. Preheat oven to 350°F. Line a muffin tin with liners and spray the liners with coconut oil or cooking spray so that the muffins come out easily.
- 2. Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, egg, and vanilla. Whisk until well incorporated.
- 3. Add the dry ingredients to a medium sized bowl. Whisk together until just incorporated, and add the wet ingredients to the dry. Mix until just combined, careful not to over mix. Fold in chocolate chips.
- 4. Pour batter evenly into the prepared muffin pan. I used a cookie scoop to portion them all evenly. Sprinkle a few extra chocolate chips on top of each muffin. Bake for 20-25 minutes.
- 5. Transfer to a cooling rack, and let cool. Store in an airtight container in the fridge for up to a week or freeze.
Notes
*You can buy oat flour or make your own by pulsing old fashioned oats in the food processor.