In honor of the first day of fall (which should be a national holiday), we’re eating whole-grain Pumpkin Chocolate Chip Muffins. We’re actually eating and drinking pumpkin everything… ’tis the season! I personally blame Target.
Which, speaking of, have you TRIED Jif’s Pumpkin Spice Whipped Peanut Butter? It’s a Target-exclusive flavor that should probably come with a caution label. It is SO delicious and highly addicting. I’ve never met a peanut butter I didn’t like, but this was love at first bite.
I’ve made my fair share of “healthified” muffins in the past; some are obviously healthy, some only slightly. These, however, would easily fool a blind taste tester into thinking they were much more indulgent than they really are.
They almost taste like a chocolate chip pumpkin pancake rolled up into a muffin. Slightly dense, yet very moist with just the right level of sweetness. I tried numerous combos for toppings and all were equally delicious.
I first tried a little smear of grass-fed unsalted butter with a drizzle of honey – YUM. After, of course, came the liquid gold (aka peanut butter). I tried a smear of both the Jif Pumpkin Spice and Maple & Brown Sugar whipped peanut butter. The Maple & Brown Sugar variation definitely won me over.
These stayed fresh for a good two days, however on day three I used the last muffin to crumble up and mix in my protein oats. Now THAT is a breakfast I need to add to the rotation more often.
Time to open up that first can of pumpkin of the season and get bakin’! 😉
Pumpkin Chocolate Chip Muffins
Makes 10 muffins; Serving size: 1 muffin
- 1 cup oat flour
- 1/3 cup coconut flour
- 1/2 cup coconut palm sugar (can sub for sugar/sweetener of choice)
- 1 cup pumpkin puree
- 1 egg + 2 egg whites
- 1 tbsp coconut oil, melted
- 1/2 cup semi-sweet mini chocolate chips (I used Enjoy Life’s brand)
- 3/4 cup unsweetened almond milk (vanilla or regular)
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- Preheat oven to 350 degrees F. Spray muffin tin with non-stick cooking spray (or line with paper liners).
- In a medium bowl, combine dry ingredients (oat flour, coconut flour, coconut sugar, baking powder, baking soda, pumpkin pie spice, salt).
- In a separate bowl, mix together wet ingredients (pumpkin puree, eggs/egg whites, almond milk, coconut oil, vanilla,) until smooth and combined.
- Stir wet ingredients into dry and mix until just combined. Do not over-mix. Fold in chocolate chips. Bake for 20-22 minutes or until toothpick inserted into center comes out mostly clean. Cool on wire rack. Enjoy!
Nutrition facts per serving (1 muffin)
Calories: 167; Total Fat: 6 gm; Saturated Fat: 3.8 gm; Cholesterol: 18.6 mg; Sodium: 250 mg; Carbohydrates: 25 gm; Fiber: 3.7 gm; Sugar: 15 gm; Protein: 4 gm