I love incorporating canned pumpkin into muffins, breads, and pancakes year-round for it’s awesome nutrition. It’s particularly high in vitamin A (beta-carotene), which has shown to be so beneficial to the immune system. It’s also loaded with fiber.
Make sure when you’re buying canned pumpkin that it’s 100% pure pumpkin, and not pumpkin pie mix, which contains sugar and other additives. My favorite canned pumpkin is this one from Thrive Market, or Farmer’s Market brand organic pumpkin, which you can find at most health food stores or here on Amazon.
Oats are the base of this recipe, so they’re quite filling. Pure maple syrup is used as a natural sweetener, instead of refined sugar.
These are a favorite fall-time snack for my kids, and they’re great for bringing on the go.
Healthy Chocolate Chip Pumpkin Muffins
Makes 9-12 muffins, depending on the size.
*I personally use and recommend stainless steel muffin pans, like this one I purchased off Amazon. Avoid coated non-stick pans, which contain endocrine disruptive and environmentally damaging chemicals.
Ingredients:
- 2 cups oat flour (I make my own by grounding whole oats in Vitamin blender)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup canned pumpkin
- 1/3 cup pure maple syrup
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 cup unrefined coconut oil
- 1/2 cup milk of your choice
- 1/2 cup dark chocolate chips (Ghirardelli 60% Cacao Baking Chips are my favorite)
- Butter or coconut oil for greasing the muffin pan.
Directions:
- Preheat oven to 350 degrees F.
- Grease a muffin pan with butter or coconut oil (or insert paper cups if using).
- Make oat flour by adding 2 cups whole oats to a food processor or blender. Blend until the oats are ground into a course flour-like consistency.
- In a medium sized mixing bowl, combine all the dry ingredients (excluding the chocolate chips) and mix well.
- In a separate mixing bowl, whisk together all wet ingredients.
- Combine the dry ingredients mixture with the wet ingredients. Mix together well, and add in the chocolate chips.
- Fill each muffin cup about 3/4 of the way with the batter.
- Bake in the oven for approximately 22 minutes, or until the tops are golden brown.
- Remove from the oven and let cool before removing from the pan.
I hope you enjoy these healthy chocolate chip pumpkin muffins!
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