October is almost over and I’m finally posting the first pumpkin recipe of the season!
Why yes, school keeps me a little busy, how could you tell?
I’m just grateful that these were a part of my life at ALL! They are the healthiest rendition of a pumpkin baked good to come out of my kitchen in a long time 🙂 it’s been so long since I’ve made anything!
To my pumpkin-deprived soul, these were such a sweet treat! I hope you love them as much as I did 🙂
Healthy Pumpkin Chocolate Chip Muffins
From Chelsea’s Messy Apron
1 cup pumpkin puree
2 tablespoons honey
2 tablespoons coconut sugar
1 teaspoon vanilla extract
1 large egg
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon pumpkin spice
dash of nutmeg
1 cup + 1 tablespoon oat flour*
1/3 to 1/2 cup chopped dark chocolate
Preheat the oven to 425 degrees F. Spray a muffin tin with nonstick spray; do not use muffin liners with these. I used silicone liners, which is everything good about spray and liners in one!
Combine the pumpkin, honey, brown sugar, vanilla, and egg in a bowl. Beat until combined.
In another bowl, stir together the salt, baking soda, baking powder, cinnamon, nutmeg, pumpkin spice, and oat flour.
Add the dry to the wet mixing until just combined (over-mixing will result in dense muffins). Stir in chocolate chips.
Separate the mixture evenly among muffin cavities and place a few extra chocolate chips on top if desired (makes em look prettier!)
Bake for 4 minutes at 425 degrees F and then reduce the oven temperature to 350 degrees F and cook for another 6-8 minutes. These muffins are a lot tastier and softer when slightly under-baked so err on the side of less baking rather than over baking.
*Oat flour is old-fashioned or quick oats that have been blended in a food processor or blender until they reach the consistency of flour. Make sure to measure the oat flour AFTER blending.