Chocolate Chips Pumpkin Muffins
User Reviews
5
Chocolate Chips Pumpkin Muffins
Description
Chocolate Chips Pumpkin Muffins use pumpkin puree, eggs, vanilla extract, and melted coconut oil blended with oat flour made from rolled oats. Coconut sugar and spices such as cinnamon and nutmeg give the muffins a spiced sweetness that complements the pumpkin. Baking powder and baking soda provide leavening for a soft crumb, while chocolate chips add small pockets of sweetness. The batter is spooned into muffin tins and baked until a toothpick inserted comes out clean and the tops turn golden brown.
The muffins have a tender crumb and moist texture from the pumpkin and oil, with a gentle spice that complements the chocolate. These muffins are suitable for those who want a largely oat-based baked good with seasonal flavor nuances. They can be served as a breakfast or snack.
Storing leftovers in the fridge keeps them fresh up to 5 days, and muffins can also be frozen for up to 3 months. It's best not to overmix the batter to maintain muffin tenderness, and various milk substitutes can be used in place of almond milk. Using pumpkin puree (not pumpkin pie filling) is recommended to avoid unwanted additives.
Ingredients
- 1 cup pumpkin puree
- 2 egg
- 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
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
- Use pumpkin puree rather than pumpkin pie filling to avoid additives and off flavors.
- Allow all ingredients to come to room temperature before mixing for better batter consistency.
- Avoid overmixing wet and dry ingredients to prevent tough muffins.
- Line muffin pans with paper liners or grease well with cooking spray before filling.
- Check muffins by inserting a toothpick; remove immediately once it comes out clean to prevent overbaking.
- Store leftover muffins refrigerated for up to 5 days or freeze for up to 3 months.
- Almond milk can be substituted with other milk types such as coconut or regular milk.
- Chocolate chips can be swapped for dark or sugar-free varieties depending on preference.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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