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healthy pumpkin chocolate chip muffins

Healthy Pumpkin Chocolate Chip Muffins

Lexi Finke
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!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 183 kcal

Equipment

  • muffin tin

Ingredients
  

  • 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 almond butter or nut butter of choice
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1/2 cup oat flour
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 cup mini dark chocolate chips for mixing and topping measure with your heart!

Instructions
 

  • Start by adding pumpkin puree, eggs, maple syrup, vanilla extract, and nut butter to a large mixing bowl. Whisk until combined.
  • Next, add in the dry ingredients: almond flour, oat flour, cinnamon, pumpkin pie spice, nutmeg, salt, and baking powder. Fold all dry ingredients with the wet ingredients until a batter forms.
  • Fold mini 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 (or 10 larger ones).
  • In a greased or lined muffin tin, portion the batter evenly to make 12 equal muffins (or 10 larger ones).
  • Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean.
  • Let cool, remove from the pan, and enjoy!

Nutrition

Serving: 1muffinCalories: 183kcalFat: 10.4gProtein: 5.6gCarbohydrates: 20g
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