
Chocolate Chips Pumpkin Muffins
User Reviews
5.0
54 reviews
Excellent

Chocolate Chips Pumpkin Muffins
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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
- 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
- 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.
- Place oats into a blender, blend well to make oat flour. Remove and set aside in a bowl.
- 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.
- Add the coconut sugar, oats, baking powder, baking soda, salt, cinnamon and nutmeg to the bowl with oats. Mix.
- Add the wet ingredients in the blender or if you mixed in the bowl into the dry ingredients with oats. Mix well until combined.
- Gently fold the chocolate chips into the batter with a spoon.
- 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
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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.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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