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Pumpkin Chocolate Chip Muffins

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!