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In honor of winter squash and healthy holiday baking, I whipped up a batch of the most delicious, completely GUILT-FREE, pumpkin chocolate chip muffins in the latest LEAFtv Fit Kitchen episode. No electric mixer required, they take literally 15 minutes to put together and 18-20 minutes to bake. They’re low in sugar, made with fiber-rich oat flour, and can be easily customized to specific dietary needs like vegan or gluten-free. And another plus? The incredible benefits of pumpkin! Pumpkin is packed with loads of Vitamin A, fiber, potassium and one of the most powerful antioxidants, beta-carotene.

Watch the video below to see how they’re made, then make them for yourself and let me know how they  turn out by tagging @allgoodhealth #allgoodhealth on Instagram!

Ingredients:
1 cup 100% pumpkin puree
2 tbsp honey
2 tbsp brown sugar
1 tbsp vanilla extract
1 large egg
1 cup + 1 tbsp oat flour
1/2 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp pumpkin pie spice (optional, but recommended)
1/4 tsp kosher salt
1/3 cup chocolate chips

Substitution Options:
+ Vegan? Make 1 flaxegg (1 tbsp flaxseed + 3 tbsp water chilled for 15 mins) & vegan chocolate chips
+ Lower sugar? Use carob chips instead of chocolate chip
+ Don’t like pumpkin? Use 2 very ripe bananas
+ No oat flour? Blend regular oats in a high-speed blender, you must re-measure afterwards!
+ Gluten-free? Use gluten-free oats

Instructions:

  1. In a small bowl, add: pumpkin puree, honey, brown sugar, vanilla extract & egg. Mix well.
  2. In a separate bowl, add: oat flour, baking soda, baking powder, cinnamon, nutmeg, pumpkin pie spice and kosher salt.
  3. Combine wet and dry ingredients then fold in chocolate chips.
  4. Divide evenly among muffin tin (makes 6-9) and coat with baking spray (preferably coconut oil).
  5. Bake at 350 for 18-20 minutes. Let cool for 5 minutes and enjoy warm!
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