These healthy pumpkin chocolate chip muffins are the perfect muffin variation for pumpkin season. They’re gluten-free, dairy-free, refined sugar-free, and absolutely delicious. The blend of almond and oat flour makes these muffins so moist, and the pumpkin pie spice makes them perfect for fall!
I always think I’m not a huge pumpkin fan until pumpkin season rolls around, and I’m obsessed all over again! These muffins are only a subtle amount of pumpkin without being too overbearing. They’re moist, delicious, and perfect for a healthy snack or even a quick breakfast on the go.
Pumpkin Puree: It’s important to use 100% pumpkin puree, not pumpkin pie filling for this recipe.
Eggs: You’ll need 3 eggs for these muffins.
Maple Syrup: Pure maple syrup for natural sweetness!
Peanut Butter: Peanut butter is used to replace oil in this recipe. If you prefer, you can substitute almond butter as well.
Almond and Oat Flour: This recipe uses a combination of almond and oat flour to make the fluffiest muffins! It’s the dynamic duo in my opinion 🙂
Cinnamon and Nutmeg: For all of the cozy pumpkin spice feels!
Dark Chocolate Chips: Use your favorite chocolate chips and measure with your heart as always!
Baking Powder and Salt
healthy pumpkin chocolate chip muffins:
These muffins are incredibly easy to make. All you do is mix up all the ingredients to form your batter and portion it into a muffin tin. Bake at 400 degrees for about 22 minutes and voila! Delicious pumpkin muffins ready to eat.
FAQ- Tips & Tricks
Firstly, these muffins are made with a blend of almond and oat flour, making them gluten-free! They are also naturally sweetened with maple syrup making them free of refined sugar. And hey, they’re loaded with raw pumpkin puree which counts as a vegetable in my book 🙂
If you don’t have a muffin tin, you can use an 8×8 baking dish as well to make small cake slices. The baking time should be around the same, just check periodically to make sure it’s not over-baked!
Healthy Pumpkin Chocolate Chip Muffins
- muffin tin
- 3/4 cup pumpkin puree 100% pumpkin, not to be confused with pumpkin pie filling
- 3 eggs
- 1/2 cup pure maple syrup
- 1/2 cup peanut butter can substitute almond butter
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/2 cup gluten-free oat flour
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup dark chocolate chips measure with your heart!
- Start by adding pumpkin puree, eggs, maple syrup, vanilla extract, and peanut butter to a large mixing bowl. Mix until combined.
- Next, add in the dry ingredients: almond flour, oat flour, cinnamon, nutmeg, salt, and baking powder. Incorporate all dry ingredients with the wet ingredients until a batter forms.
- Add chocolate chips to the batter, saving some to sprinkle on top of the muffins. Portion the batter evenly into the muffin tin to make 12 equal muffins. Note: line the baking tin with liners, if you don't have liners, make sure to grease you pan with some coconut oil or cooking spray.
- Bake at 400 degrees F for 20-25 minutes or until a toothpick comes out clean.
- Let cool, remove from the pan, and enjoy!