Healthy Pumpkin-Chocolate Muffins
September 25, 2019
Celebrate Autumn with these moist and fluffy pumpkin-chocolate muffins. Made with a combination of gluten-free flour, oats, and mashed pumpkin, this recipe offers a healthy take on a classic. And they’re ready in under 30 minutes too!
Gluten-free, healthy pumpkin and chocolate chunk muffins. Made with a combination of GF flour, oats, and mashed pumpkin.
I cannot believe it’s September. Adult life certainly moves swiftly, but this year seems to have gone by faster than others. I guess that’s what happens when you move, get married, start a new job, and have gum surgery in the space of 9 months?!
There have been plenty of wonderful moments, but don’t let blogger/social media life fool you. The highs have been dotted with some lows like the loss of my darling grandma and more colonoscopies than I care to admit. As we move into the latter portion of the year my biggest goal is to get control of my new-diagnosed ulcerative colitis. Like others with IBD, I am still in the process of identifying my triggers and finding what works for me.
In the meantime, I am happy to be feeling better than I was, to have gum surgery behind me and to be back in the kitchen. Feeling inspired by everyone’s happy snaps of Autumn on the east coast, I developed this pumpkin-chocolate muffin recipe.
Ready in under 30 minutes, this is my kinda baking. I didn’t grow up with pumpkin-spice so this recipe has just enough aromatic appeal to whet your appetite for Autumn without making you feel like you’re eating a Yankee Candle.
For those of you with dietary restrictions, it’s gluten-free, dairy-free and nut-free, as well as vegan. If none of those are your thing, these fluffy, chocolatey muffins are still delish. My American plus one has been downing them daily with a big glass of milk. Happy baking!
Find more delicious eats and treats here.
This better-for-you, GF pumpkin and chocolate chunks muffins are dairy-free, nut-free and vegan without compromising on deliciousness.
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Healthy Pumpkin-Chocolate Muffins
- Author: Edwina Clark
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 12 muffins 1x
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
Units USM Scale 1x2x3x
- 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
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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
