Healthy Pumpkin Muffins are soft and fluffy with the goodness of whole grain oat flour and no refined sugar! They're dairy and gluten-free and come together in one bowl!
1/4cupmini dark chocolate chipssub with your favorite variety of chocolate chips or omit altogether
1/3cuppecan piecessub with pepitas, walnuts or omit entirely
Instructions
Preheat the oven to 400 degrees and line a standard muffin pan with paper liners.
In a large bowl, whisk the eggs, sugar and oil vigorously until frothy, then whisk in the pumpkin and almond milk until combined.
2 large eggs, 3/4 cup coconut sugar, 1/3 cup olive oil, 3/4 cup unsweetened almond milk, 3/4 cup pumpkin puree
Add the oat flour baking powder, pumpkin pie spice, baking soda and salt to the wet ingredients and whisk until incorporated and no lumps remain. Fold in the chocolate chips.
2 cups oat flour, 2 teaspoons baking powder, 1.5 teaspoons pumpkin pie spice, 1/4 teaspoon baking soda, 1/4 teaspoon sea salt, 1/4 cup mini dark chocolate chips, 1/3 cup pecan pieces
Divide the batter evenly between the (12) muffin cups (it will be all the way to the top). Top with pecan pieces, and bake for 15-17 minutes or until golden brown and set.
Cool the muffins in the pan for 10 minutes, then remove and cool completely. Enjoy!
Notes
Pro tip: Gather all of your ingredients before you begin as this recipe goes quickly!
Customize this recipe by including your favorite variety of chocolate chips and topping them with pepitas or walnuts instead of pecans.
Store leftover healthy pumpkin muffins in an air tight container and room temperature for 3 days or refrigerate for one week. You can also freeze them for up to 3 months.