Pumpkin Chocolate Chip Muffins Recipe
The best Step-by-Step Homemade Pumpkin Chocolate Chip Muffins
Servings 18
Calories 223kcal
Cost $
Ingredients
- 2 flax eggs 2 tbsp flax seeds, 2-3 tbsp water, whisk and allow to set for about 5 minutes until fairly thick but still somewhat liquid.
- ½ cup maple syrup
- 1 cup pureed pumpkin
- ½ cup melted coconut oil or grapeseed oil
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla
- 1 cup oat flour
- ⅔ cup almond flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup chopped walnuts
- ⅓ cup vegan chocolate chips + extra to top muffins or dried fruit like raisins or cranberries
- 2 tablespoons chia seeds optional
- 2 tablespoons brewer's yeast optional
Instructions
- Preheat oven to 350 degrees F.
- Whisk together the wet ingredients (flax eggs through vanilla).
- In another bowl, combine the dry ingredients (oat flour through brewer's yeast).
- Add the dry ingredients to the wet and mix well.
- Line muffin tins with paper. Fill each to the top with batter and top each with a chocolate chip (optional).
- Bake 25-30 minutes for regular muffins, 22 minutes for mini muffins, and 55 minutes for a loaf.
- They are ready when a toothpick inserted in the middle comes out clean.
- Cool for a few minutes in the pan on a rack. Then, remove from the pan and cool completely on a rack.
Notes
These homemade pumpkin chocolate chip muffins are a delightful treat that combines the comforting flavors of pumpkin and indulgent bites of chocolate chips. They make for a perfect breakfast on-the-go or a sweet snack any time of day. With this simple step-by-step recipe, you can easily whip up a batch of these moist and flavorful muffins right in your own kitchen!
Nutrition
Calories: 223kcal | Carbohydrates: 20g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Sodium: 143mg | Potassium: 149mg | Fiber: 3g | Sugar: 11g | Vitamin A: 553IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg