Pumpkin Chocolate Chip Muffins

September 19, 2019

Pumpkin Chocolate Chip Muffins
Prep time
Cook time
Total time
These are so amazing and so easy to make. The pumpkin puree keeps them moist and I grind my oatmeal for a better texture.
Recipe type: Breakfast & Snack
Serves: 12 muffins
  • 2½ cups oat flour (simply grind your oats in a high speed blender or food processor)
  • 1 tsp baking powder
  • ½ baking soda
  • 2 tsp pumpkin pie spice
  • ¼ tsp salt
  • ⅓ cup maple syrup
  • ½ cup coconut oil (warmed slightly so it is liquid)
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract
  • ⅓ cup dark chocolate chips
  1. Preheat the oven to 350. Line a muffin tin with liners or coat with coconut oil to make it non stick.
  2. In a medium bowl whisk together the oat flour, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.
  3. In a large bowl add the maple syrup, coconut oil, eggs, pumpkin puree, and vanilla. Whisk together.
  4. Add your dry ingredients to the wet and stir to combine. Let it sit for a few minutes so it can rise. Stir in the chocolate chip.
  5. Pour in the muffin tin. These do not rise much so you can go all the way to the top. Bake for 20-22 minutes.


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