Chocolate Chips Pumpkin Muffins

User Reviews

5.0

54 reviews
Excellent
  • Prep Time

    5 mins

  • Cook Time

    5 mins

  • Total Time

    25 mins

  • Servings

    9 servings

  • Calories

    209 kcal

  • Course

    Dessert, Breakfast

  • Cuisine

    American

Chocolate Chips Pumpkin Muffins

A flourless pumpkin muffin that’s made with blended oats, pumpkin puree, and eggs, and flavored with cinnamon and chocolate chips.

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Ingredients

Servings
  • 1 cup pumpkin puree
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil melted
  • 1/2 cup almond milk
  • 1/2 cup coconut sugar or low-calorie sweetener
  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup semisweet chocolate chips
  • cooking spray
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Instructions

  1. Preheat the oven to 350°F. Coat 9 cups of a muffin tin with cooking spray, or alternatively, line the muffin cups with paper liners.
  2. Place oats into a blender, blend well to make oat flour. Remove and set aside in a bowl.
  3. Place the pumpkin, eggs, vanilla, coconut oil and almond milk in a bowl and mix well with a fork. Alternatively, you can place the, in a blender. Blend until combined.
  4. Add the coconut sugar, oats, baking powder, baking soda, salt, cinnamon and nutmeg to the bowl with oats. Mix.
  5. Add the wet ingredients in the blender or if you mixed in the bowl into the dry ingredients with oats. Mix well until combined.
  6. Gently fold the chocolate chips into the batter with a spoon.
  7. Pour the batter into the muffin tins, filling each cup ¾ of the way full. Bake in the oven for 18-20 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Notes

  • Substitutes:
  • Storage:
  • Place leftovers in a container and store them in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
  • Go for pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is often loaded with additives and gives the muffins the wrong flavor.
  • Make sure your ingredients are up to room temp before mixing.
  • You can use coconut sugar or low-calorie sweeteners.
  • When combining your wet and dry ingredients don't overmix, otherwise, the batter will make tough muffins.
  • You can use a cookie scoop to even portion the batter into the molds.
  • Make sure you line the muffin pan with paper liners or grease the muffin cups with nonstick cooking spray.
  • Don’t over-bake the muffins. Take these Healthy Pumpkin Muffins out when a toothpick inserted into the center comes out clean.
  • Any milk will be fine in place of almond milk. Try coconut milk or regular milk
  • Try dark chocolate or sugar-free chocolate chips 

Nutrition Information

Show Details
Calories 209kcal (10%) Carbohydrates 27g (9%) Protein 4g (8%) Fat 9g (14%) Saturated Fat 5g (25%) Cholesterol 36mg (12%) Sodium 178mg (7%) Potassium 236mg (7%) Fiber 3g (12%) Sugar 10g (20%) Vitamin A 4290IU (86%) Vitamin C 1.2mg (1%) Calcium 64mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 9servings

Amount Per Serving

Calories 209 kcal

% Daily Value*

Calories 209kcal 10%
Carbohydrates 27g 9%
Protein 4g 8%
Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 36mg 12%
Sodium 178mg 7%
Potassium 236mg 5%
Fiber 3g 12%
Sugar 10g 20%
Vitamin A 4290IU 86%
Vitamin C 1.2mg 1%
Calcium 64mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

54 reviews
Excellent

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