Pumpkin Chocolate Chip Muffins (Vegan, Gluten-Free)
 
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Filled with warm fall flavors and melty chocolate chips, these pumpkin chocolate chip muffins are sure to be a fast favorite! Not only is the taste of these muffins amazing, they are loaded with healthy ingredients! Oats, flax, pumpkin, and nut butter provide heart-healthy fiber, omega-3 fatty acids, and unsaturated fats!
Author:
Recipe type: Breakfast, Snack
Cuisine: Gluten-Free, Whole-Grain, Vegan
Serves: 11
Ingredients
  • 2 cups oats, ground into oat flour (measured BEFORE grinding into oat flour)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup 100% pure pumpkin puree
  • 2 tablespoons ground flax
  • ⅓ cup milk
  • ¼ cup pure maple syrup
  • ½ cup cashew or almond butter
  • 1 teaspoon vanilla
  • ½ cup mini chocolate chips
Instructions
  1. Preheat oven to 350 degrees and grease muffin pan with nonstick cooking spray.
  2. Add 2 cups oats to blender or food processor. Process until oats become a fine flour-like texture and set aside in medium-size bowl. Add in baking soda, baking powder, salt, pumpkin pie spice, and cinnamon to ground oats.
  3. In separate bowl, mix together pumpkin puree, ground flax, milk, maple syrup, nut butter, and vanilla. Pour wet ingredients into dry and stir gently until combined. Gently fold in chocolate chips.
  4. Using an ice cream scoop (I find this to be the easiest and least messy way), divide batter evenly in muffin pan.
  5. Bake at 350 degrees about 18-22 minutes; mine took 21 minutes. Makes 11 muffins.
Recipe by Audra's Appetite at https://audrasappetite.com/pumpkin-chocolate-chip-muffins/