Get the Recipe: Healthy Pumpkin Muffins
These healthy pumpkin muffins are soft, moist and so flavorful! They come together quickly and easily in one mixing bowl. These muffins are gluten free, dairy free, and refined sugar free. They are great for breakfast or healthy snacks!
Ingredients
- 2 eggs
- 1 cup pumpkin purée
- ⅓ cup melted coconut oil
- ½ cup pure maple syrup, or honey
- ¼ cup dairy free milk
- 1 tsp vanilla extract
- 1 ⅔ cups gluten free 1 to 1 flour, or all purpose flour
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking soda
- ⅔ cup chocolate chips, or chocolate chunks
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray.
- In a large mixing bowl, add eggs, pumpkin purée, melted coconut oil, maple syrup, milk and vanilla. Stir to combine.
- Then, add in flour, pumpkin pie spice, cinnamon and baking soda. Stir to combine.
- Fold in chocolate chips.
- Divide batter into greased muffin pan. Dot with extra chocolate chips on top if desired.
- Bake for 17 to 19 minutes or until muffins no longer look gooey in the middle.
- Finally, remove from oven. Allow muffins to cool for 10 minutes in pan before removing.
Notes
- Feel free to replace melted coconut oil with melted butter or avocado oil.
- Maple syrup can be replaced by honey.
- Both gluten free 1 to 1 flour and all purpose flour work in this recipe.
- Use any type of chocolate chips.
- This recipe makes about 10 muffins. Use a large spoon or ice cream scooper to add batter to muffin pan.
- Bake until muffins are no longer gooey in the middle. Mine were perfect at 18 minutes.
- Store muffins covered at room temperature for up to 2 days.
- These muffins freeze well.
Calories: 284kcal, Carbohydrates: 42g, Protein: 3g, Fat: 12g, Saturated Fat: 9g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 33mg, Sodium: 128mg, Potassium: 130mg, Fiber: 2g, Sugar: 11g, Vitamin A: 3885IU, Vitamin C: 2mg, Calcium: 43mg, Iron: 1mg