I’m in full blown pumpkin season mode! It’s September, it’s 90 degrees still, and I just don’t care. I am just like the rest of the stereotypical pumpkin lovers around social media. Fall is such a cozy time, it just gives me all the good feels, so excuse me for wanting to rush it in before Summer is truly over. I added my pumpkins to my kitchen home décor this weekend; it is happening, people!
I found the recipe for these pumpkin chocolate chip muffins in a clipping that came in my junk mail. I modified their version a bit to make it a healthier breakfast option for my family. The original recipe called for quite a bit of sugar and an oil I’m not a big fan of. The recipe is gluten free and with a vegan egg substitute, would be very easy to turn vegan. I may try making these again with flax eggs to see how that changes things up.
Everything was so easy to whip up. Trust me when I say I’m not one that enjoys cooking. I do like baking though. Sweets are my weakness. It took about 10 minutes to mix all the ingredients; The total recipe taking about 30 minutes.
I kid you not, these muffins turned out really good! I say that with a bit of surprise in my tone. I’ve tried healthy muffin recipes before and you usually have to choke them down they are so dry. This pumpkin and oil ratio made these so moist. For a balanced breakfast, I might serve these muffins with a couple of eggs or a turkey sausage.
- 1 1/2 rolled oats (pulsed)
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon baking soda
- 1/4 teaspoon pink salt
- 2 large eggs ( you could easily do a vegan egg substitute here to make this recipe vegan)
- 1 cup of organic pumpkin
- 1/4 cup + 2 tablespoons Truvia brown sugar blend
- 3 tablespoons of coconut oil
- 1 teaspoon vanilla extract
- Handful of mini chocolate chips (Optional. I used Lily’s dark chocolate chips that are made with stevia)
- Preheat your oven to 350.
- Mix all the dry ingredients. *I pulsed my oats first. You can also try oat flour if you want to skip the pulsing.
- After, mix in the eggs and pumpkin.
- Next mix in the Truvia brown sugar blend. *This was the first time I ever used this product and I really enjoyed baking with it. Make sure to following the conversion chart on the back of you use it to substitute brown sugar out in other recipes.
- Finally mix in the oil, vanilla, and chocolate chips (if you’ll be adding them). *These muffins would actually be great without chocolate chips, or you could even add chopped nuts if that’s more your taste.
- Fill your muffin pan. * I actually used an 8 square muffin pan and filled them all evenly.
- Bake for 20 minutes or until muffins feel firm. *I tend to monitor the last few minutes of baking because I have had many bad experiences with consistency.
- Let cool and enjoy!
Here are the nutrition facts I put together for this recipe using MyFitnessPal app. This is specific to the ingredient brands I used. This, by all means, could vary. I didn’t add salt to the recipe, so sodium is definitely off and you can add to your taste or needs.