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Pumpkin muffins with chocolate chips on a wire rack.
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Pumpkin Chocolate Chip Muffins

These delicious pumpkin chocolate chip muffins are just the healthy treat to get you into the Fall mood!
Course Bread
Cuisine American
Keyword Gluten-Free, Low sugar, Nut-free, Oatmeal
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 11 muffins
Calories 89kcal
Author Lauren Goslin

Ingredients

DRY INGREDIENTS:

  • 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

WET INGREDIENTS:

  • 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

Instructions

  • 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.

Notes

Nutrition facts based on using unsweetened almond milk and butter.
WW Points: 4

Nutrition

Calories: 89kcal | Carbohydrates: 11.8g | Protein: 2.2g | Fat: 3.9g | Fiber: 1.4g | Sugar: 4.7g