Ok, so you all know I love me some chocolate chips. In our house, we keep a bag of Enjoy Life brand chips in the fridge to easily grab a few we anyone needs a bit of a chocolate fix. Adding the chocolate to these nutrient-dense muffins was just what they needed to become even more delicious.
I love pumpkin in ALL my recipes this time of year – yes, I even head to Starbucks once in a while and get the PSL (pumpkin spice latte). On November 1st, I always end up having a ton of mini pumpkins leftover from Halloween, and I like to come up with creative ways to use them in my meals. My two favorites have been my pumpkin stuffing (recipe post coming soon) and these muffins. If you don’t know how to roast a pumpkin, check out my post here, or use the canned kind – I seem to hoard this a lot too this time of year. 🙂
I should also note that I usually make my own gluten-free/corn-free flour mixes, but recently I stumbled across this gem at none other than Target. This versatile flour blend is very close to the blend I make at home and is really easy to work with. Find it here.
Pumpkin Chocolate Chip Muffins
Ingredients
- 2 C of gluten-free flour mix OR
- 1 C oat flour
- 1/2 C millet flour
- 1/2 C potato starch
- 1/2 tsp xanthan gum (omit if your mix contains)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 C of canned or purée and roasted pumpkin
- 1/2 C of maple syrup
- 2 eggs
- 1/4 C oat milk
- 1/2 C chocolate chips
Directions
- Step 1 Preheat oven to 350 degrees.
- Step 2 Mix together pumpkin, maple syrup, and eggs until well blended.
- Step 3 Add gluten free flour mixture, xanthan gum (if needed), baking soda and salt to mixture.
- Step 4 While mixing, slowly add oat milk until well blended.
- Step 5 Transfer batter into lined muffin pan.
- Step 6 Bake 20 – 25 M.
- Step 7 Transfer
