Pumpkin Chocolate Chip Oat Muffins

It’s officially pumpkin season.

Actually, the haters are hating and saying it’s not yet pumpkin season, and that we need to keep the pumpkin craze to a minimum until September 21.

But haters gonna hate, ya know?

Here’s the thing—I have seen a lot of memes and semi-funny posts lately about white girls and fall and pumpkin love—but seriously, I do not indulge in all things pumpkin because it’s the trendy thing to do.

Ask anyone that knows me well- I adore pumpkin all year long… It just gets super exciting for me this time of year, because the rest of the world gets on a pumpkin kick (because it’s the trendy thing to do) and it means all things pumpkin are readily available for pumpkin lovers like myself.

Pancakes, bread, lattes, chili, curry, brownies, pie, pasta, risotto, ice cream… I’ll take it all with a hint of pumpkin, please.

So pumpkin everything is everywhere right now, and I am taking full advantage and stocking up.

(Don’t be surprised if you see many pumpkin recipes over the next few months).

My Sunday Funday morning included a serious urge to bake, and a serious craving for pumpkin, so I came up with these *TO DIE FOR* pumpkin chocolate chip oat muffins for y’all.

They are gluten free (of course), refined sugar free, and dairy free as well.

Oh, and they made my house smell like fall, which made me feel like it really could be fall even though it’s 12 million degrees outside.

Give pumpkin a chance and enjoy these muffins.

Oh, and I made mini muffins because I am having a baby and everything tiny and cute steals my heart right now- but you can just make normal adult human sized muffins.

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Pumpkin Chocolate Chip Oat Muffins

Here's What You Need

• 1 c pumpkin purée
• 1 tbsp vanilla extract
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 c maple syrup
• 4 tbsp almond butter
• 2 1/4 c whole rolled oats
• 1/4 c unsweetened vanilla almond milk
• 2 eggs
• 1/2 c dark chocolate chips

Here's What You Do

1. Preheat oven to 325F.

2. Grease muffin tin with coconut oil (unless you have the world’s best nonstick pan).
   

3. Combine all ingredients, except for chocolate chips, in a food processor or high speed blender. Blend until smooth, creamy, and batter-like in consistency. If you used a very natural almond butter or a chunky one, your batter will remain a little grainy, but it will not affect the baking or the outcome.
   

4. Stir in chocolate chips until well incorporated.
   

5. Divide evenly among muffin tin.
   

6. Bake for a minimum of 15 minutes, then insert a toothpick to see if it comes out clean. If so, you’re good to go. If not, bake for another 3 minutes before checking again. The maximum bake time needed should be about 20 minutes. (The variation in time simply depends on your oven).
   

7. Remove from oven and let cool on baking rack, or enjoy warm if desired!
   

Recipe Notes

1. You can add stevia to this recipe if you want a little sweeter- but you be the judge of how much! One packet would be my recommendation, but I won’t hate on anyone for making this super sweet!
2. Additionally, you can add more chocolate chips to the tops after placing batter in tins.
3. Finally, you can add more cinnamon, or even some nutmeg if you want! It’s up to you! Have fun with it!

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