These gluten-free pumpkin chocolate chip muffins are easy to make, healthy,dairy-free, and quite delish! They are loaded with pumpkin puree, oats, sugar-free maple syrup, dark chocolate chips, and pumpkin pie spice, making a comforting and wholesome breakfast or snack for Autumn.
1cupcanned 100% pumpkin pureeNOT pumpkin pie filling. If you want, you can find out how to cook and peel pumpkin easily to make your own.
½cupcoconut oilmelted (or if you prefer, vegetable oil or melted butter for more delicious muffins)
2large eggsat room temperature
⅓cupmaple syrupsugar-free preferably, If you prefer, use coconut sugar, honey, or agave for a healthy swap. Or use a mix of 3 tablespoon brown sugar and 3 tablespoon granulated sugar.
1teaspoonvanilla extractif you prefer, you can add or replace it with ½ teaspoon ground ginger
2cupsoat flourloosely scooped, not packed. TIP: To make oat flour, blend certified gluten-free old-fashioned oats in a food processor until becoming fine as flour. Measure to render 2 cups of loosely scooped flour!
2teaspoonpumpkin pie spiceor ground cinnamon if you prefer
1cupdark chocolate chipsor use semi-sweet or milk chocolate chips if you prefer. It will depend on how sweet you enjoy your muffins. You can also replace it with chopped nuts such as walnuts or pecans
For making pumpkin chocolate chip muffins with puffy tops, preheat the oven to 425° F. Alternatively, if you don't care about puffy tops, preheat the oven to 350° F and line a muffin tin with paper muffin liners or spray the tin with nonstick cooking spray.
In a large bowl, whisk together the wet ingredients: pumpkin puree, melted coconut oil, eggs, maple syrup, and vanilla until well combined.
Then, add the dry ingredients (oat flour, baking powder, baking soda, salt, and pumpkin spice), mixing them together until fully combined. Fold in the chocolate chips.
Scoop the batter into a 12-cup muffin pan and bake the muffins for 5 minutes at 425°F. Then, keeping the muffins in the oven, reduce the oven temperature to 350°F and bake them for 15-17 minutes or until a toothpick inserted comes out clean. NOTE: If the oven temperature was 350° F since the beginning, bake the muffins for 20-22 minutes or until a toothpick inserted comes out clean.
If you want, you can have them topped with a drizzle of melted chocolate or a spoonful of Nutella or peanut butter. Enjoy!
StorageAllow these gluten-free pumpkin muffins to cool completely. Then store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.To freeze them, wrap the muffins in plastic wrap and place them in a freezer bag and store them in the freezer for up to 2 months.Thaw them overnight in the fridge and enjoy cold or warm in the microwave.
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