Description
Celebrate Fall with this fluffy pumpkin and chocolate chunk muffin recipe. Made with a combination of gluten-free flour, oats, and mashed pumpkin, this recipe offers a healthy, gluten-free take on a classic flavor pairing.
Ingredients
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- 1/2 cup maple syrup
- 1 tsp pure vanilla extract
- 1 cup pumpkin puree
- 2 eggs (ideally at room temperature)
- 1/4 cup coconut oil, melted
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
- 1/3 cup instant oats
- 1.5 cups gluten-free all-purpose flour (I used Bob’s Red Mill 1-to-1 Baking Flour)
- 1.5 tsp baking soda
- 1/2 cup dark chocolate chunks
Instructions
- Preheat the oven to 375F/ 190C.
- Add the maple syrup, vanilla extract, pumpkin puree and eggs to a large mixing bowl.
- Melt the coconut oil, as needed, and add it to the other wet ingredients. Stir the ingredients together until well-combined.
- Add the salt, pumpkin pie spice, instant oats, gluten-free all-purpose flour, and baking soda to the bowl. Mix until well-combined.
- Fold the chocolate chunks into the batter until evenly distributed.
- Line a muffin tin with 10-12 baking cups. Scoop the batter into the baking cups and bake for 15-20 minutes until a toothpick comes out clean.
Nutrition
- Serving Size: 1 muffin