Go Back
+ servings
Print Pin
5 from 3 votes

Healthy Pumpkin Muffins with Chocolate Chips

Gluten Free, Dairy Free, Paleo and Faster Way to Fat Loss friendly Healthy Pumpkin Muffins with Chocolate Chips.

Prep Time 5 minutes
Cook Time 22 minutes
Servings 12
Author Amy Tinnin

Ingredients

  • 2 1/4 cups of Rolled Oats I use Gluten Free You will Pulse the oats. See notes below.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Cinnamon
  • 2 teaspoon Pumpkin Pie Spice
  • 1 cup of canned pumpkin puree.
  • 2 eggs
  • 2 Tablespoon Avocado oil
  • 1/2 cup unsweetened Almond Milk
  • 1 Tablespoon Vanilla
  • 1/2 cup Pure Maple Syrup
  • 1/4 cup Unsweetened Apple Sauce
  • 1/2 cup of Dark Chocolate Chips minis work well too

Instructions

  • Preheat oven to 350ºF.
  • Spray muffin tin with non-stick spray. Gluten-free muffins often stick to paper muffin liners. Do not use paper liners with these muffins. Trust me.
  • Use a food processor or blender to pulse oats.
  • Whisk dry ingredients and spices together in a large bowl.
  • Add pumpkin puree, avocado oil, almond milk, eggs, unsweetened applesauce, maple syrup, and vanilla white to a medium-size bowl, and mix thoroughly.
  • Add the wet ingredients to dry the ingredients, and mix well.
  • Fold in the chocolate chips.
  • Fill muffin tins most of the way full. Evenly disperse between muffin tins.
  • Bake about 20-22 minutes or until toothpick is clean when inserted into the center.
  • Remove muffins and allow to cool on a cooling rack.
  • Makes 12 muffins.

Notes

  • Use a food processor or blender to pulse oats. This will make the flour consistency.
  •  Gluten-free muffins often stick to paper muffin liners so I suggest not using them.