If you're somebody that loves pumpkin spice and everything nice, then let's do this!
This recipe is gluten-free, dairy-free, has a vegan option, and is made in one bowl! You heard me right, one bowl. Because I'd rather have less dishes to clean afterward, are you with me?
This muffins are a healthy treat, and bake perfectly moist with a dome-shaped top. Try them out! I can almost guarantee they'll be your go-to pumpkin muffin recipe.
HEALTHY PUMPKIN CHOCOLATE CHIP MUFFIN RECIPE
[gluten-free, dairy-free, vegan option]
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
INGREDIENTS:
Wet Ingredients:
- 1 cup pure pumpkin puree (I use canned Farmer's Market Organic Pumpkin)
- 1/3 cup pure maple syrup
- 1/3 cup coconut palm sugar
- 1/4 cup melted coconut oil
- 1 egg* (for vegan option, see note below)
- 1 tsp pure vanilla extract
Dry Ingredients:
- 2 cups gluten-free oat flour (I use Bob's Red Mill brand)
- 1/2 cup almond flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp pumpkin pie spice** (see note below)
- 1/4 tsp fine sea salt
Additional Ingredients:
- 1/4 cup dark chocolate chips (I use Enjoy Life Dark Chocolate Chips)
INSTRUCTIONS:
1. Pre-heat the oven the 350 degrees F. This recipe makes nine large muffins (and probably 12 standard-sized muffins). Line two muffin trays with muffin liners, depending on the size of your muffin trays.
2. In a large bowl, combine the pumpkin puree, maple syrup, coconut palm sugar, coconut oil, egg, and vanilla extract. Whisk until well combined.
3. Add the dry ingredients to the bowl: oat flour, almond flour, baking soda, baking powder, pumpkin spice, and sea salt. Whisk as long as you can, until all of the ingredients are well combined. The batter will be on the thicker side, which is how you want it to be.
4. Fold in the chocolate chips.
5. With a large spoon, spoon the batter evenly into the muffin liners (about half full) and pat down / smooth out with a spoon or spatula.
6. Bake for 25 minutes (for 9 large-sized muffins) or 18 - 22 minutes (for 12 standard-sized muffins).
7. Cool on a cooling rack for a minimum of 1 hour or until cooled completely. Enjoy!
NOTES:
* For the vegan option, make a flax egg. Combine 1 tbsp of ground flax seed with 3 tbsp of water, whisk and set aside for 10 minutes to thicken.
** To make the pumpkin spice, use: 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground ginger, 1/2 tsp ground cloves, and 1/4 tsp ground allspice.
If you don't have all of these, then just use the cinnamon, nutmeg, and cloves.
Did you try it? Leave a comment and share this recipe with a friend!
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