These delicious pumpkin chocolate chip muffins are just the healthy treat to get you into the Fall mood! They're made with oat flour and oats, and they are low in sugar.
My oldest daughter, Jade, said to me recently, 'pumpkin and chocolate don't go together'.
Oh, ho, ho! I beg to differ.
Jade is 12 going on 30, if you catch my drift.
Some time later, wouldn't you know it, she's shoving these muffins into her mouth with a side sneer, telling me, 'they're alright'. She keeps me humble.
Everyone else loved these muffins. My husband said 'don't change a thing, they are perfect!'.
How to make healthy pumpkin muffins
These delicious treats come together quick, and they're full of fiber and nutrition!
They are so soft and moist (almost doughy), and the addition of chocolate chips is the perfect accompaniment to the pumpkin flavor (*cough*, elbow, Jade...).
Oat flour and quick oats - This makes up the base of the muffins. Quick oats provide a better texture, but rolled oats will also work!
Baking powder AND baking soda - The combination of the two helps with both rise and browning. Read more about the differences between baking powder and baking soda, if you're interested.
*To test the freshness of baking powder: Add a teaspoon of baking powder to a glass of hot water. If it bubbles, it’s active.
*To test the freshness of baking soda: Add a teaspoon of baking soda to some vinegar. If it turns into a volcano, it’s good to go!
Pumpkin and pumpkin pie spice - The addition of pumpkin allows for less fat, and the pie spice makes everything taste like Fall!
Butter (or coconut oil) - Adds to texture, taste, and richness. I also enjoy using olive oil, though my kids do not like these as well with it.
Eggs - Eggs help with rise and baking; they also interact with baking soda. Use room temperature eggs for best results with mixing and baking.
Maple syrup - This makes the muffins sweet, though, as you know, I'm not a big fan of lots of sweetness. If you'd like more, add in a few drops of stevia, though I don't feel these need any.
Milk - We like using whole or coconut milk, as both are rich and tasty!
Mix the dry ingredients and wet ingredients in separate bowls, then mix them together gently. You don't want to overmix muffins!
Once you have your batter, divide the batter among muffin cups. You can either mix in the chocolate chips or top the muffins with them.
Canned pumpkin pie contains sugar and other ingredients which make it ready to add straight to a pie crust. You'll want to use just pumpkin puree for this recipe, (that should be the only ingredient).
I haven't tried with this particular recipe, but I've had great success with egg substitutes in other muffin recipes.
Tips and tricks
This (irritatingly) makes 11 good-sized muffins. You can make a full dozen, they will just be on the smaller side.
Make your own pumpkin pie spice blend if you don't have any on hand.
I like to add my chocolate chips to the tops of the muffins, but you can also stir them in when you mix the dry with the wet ingredients.
More pumpkin recipes you might like
Healthy Pumpkin Chocolate Chip Muffins
- ⅔ cup oat flour
- ⅓ cup quick oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon pumpkin pie spice
- ½ cup + 2 Tablespoons canned pumpkin puree
- 1 large egg
- ½ cup milk of your choice
- 2 Tablespoons maple syrup
- 1 ½ Tablespoons melted butter or coconut oil
- ¼ cup chocolate chips
- Preheat the oven to 350 degrees.
- In a large bowl, mix together the dry ingredients (flour, oats, baking powder/soda, salt, and pie spice).
- In a separate bowl, mix together the wet ingredients (pumpkin, egg, milk, syrup, and oil).
- Make a well in the center of the dry ingredients and pour the wet mix into it.
- Gently stir the batter (no more than 12 times for fluffy muffins!) to incorporate the dry ingredients into the wet mix. You can add the chocolate chips to the mix here as well, but I like to reserve them for the tops.
- Divide the batter among 11 parchment paper muffin cups. You can make an even 12 muffins, but they will be a tiny bit smaller.
- Bake for 12-16 minutes or until the tops are springy to the touch.
- Cool a bit for best results when taking them out of the muffin cups.
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Shared with: Fiesta Friday