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!
3/4cuppumpkin puree100% pumpkin, not to be confused with pumpkin pie filling
3eggs
1/2cuppure maple syrup
1/2cupalmond butteror nut butter of choice
1tspvanilla extract
1cupalmond flour
1/2cupoat flour
2tspcinnamon
1tsppumpkin pie spice
1/2tspnutmeg
1/2tspsalt
2tspbaking powder
1/2cupmini dark chocolate chips for mixing and toppingmeasure 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.