It’s never too early to start making fall-inspired recipes, right? You can’t afford to wait any longer to make these healthy pumpkin chocolate chip muffins, they’re that good! This pumpkin muffin recipe is gluten free, grain free, refined sugar free, dairy free and vegetarian, so it’s something everyone can enjoy. And for only 64 calories apiece, you can’t beat it!
As soon as the cold weather starts to set in, I start getting excited about getting skinny pumpkin spice lattes, baking pumpkin baked goods and going to cider mills. Hot cider, easy pumpkin muffins and spiced coffee, my kind of fall snacks 😋
So these gluten free muffins…they are packed with simple ingredients, are ooey and gooey on the inside (not dry whatsoever) and scream fall. They are perfect for eating right out the oven, for meal prep or for a travel snack.
I’m preparing to go to Colorado for a week long hiking trip so I’ve been trying to think ahead about what snacks and meals we can eat during the 15 hour drive. This had me thinking, what would be better than a sweet, low calorie treat after sitting in the car for 8 hours? Healthy pumpkin muffins was the only option!
I tweaked my original pumpkin bread recipe to make muffins and it didn’t disappoint at all. I may even like it more than the bread for the convenience factor or grabbing and going alone.
Here’s what you’ll need to make these pumpkin chocolate chip muffins:
INGREDIENTS
Pumpkin puree: Do not get pumpkin pie filling, look for 100% pumpkin puree.
Baking powder, baking soda, pumpkin pie spice and vanilla extract: Straight from your kitchen cabinet.
Old fashioned oats or oat flour: I’ve tested this recipe with whole wheat flour and it works great. The only difference I noticed is that the oat flour measured is less by weight so it’s a little more airy than the whole wheat flour. I’d stay away from almond flour for this one, unless you add an extra 1/4 cup or so.
Egg whites: Right from the carton or you could swap for one egg. If you are our of eggs, you can use 2 TBSP of apple sauce. I tried this in my second batch with the whole wheat flour and it worked out well.
Maple syrup: You could swap honey or agave for this, but do not use pancake syrup, that’s just gross.
Chocolate chips: I like using the mini semi-sweet chocolate chips, but you could use regular chips or chunks in milk or dark chocolate, too.
HOW TO MAKE HEALTHY PUMPKIN CHOCOLATE CHIP MUFFINS
The best part about this healthy muffin recipe is that you only need one bowl and a few simple ingredients — simple to make and easy to clean up.
You’ll start by adding all of the dry ingredients, stirring, then folding in the wet ingredients. From there all you do is take spray oil to the muffin tin and pop them in the oven. 30 minutes later you have yourself healthy, low calorie and macro-friendly pumpkin chocolate chip muffins.
So what are you waiting for, let’s get baking!
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Healthy Pumpkin Chocolate Chip Muffins
Equipment
- Muffin pan
Ingredients
- 15 oz can pumpkin puree
- 2 egg whites 92g
- 2 TBSP maple syrup 40g
- 2 cups old fashioned oats or oat flour 160g
- 2 tsp baking powder 8g
- 1 tsp baking soda 4g
- 2 tsp pumpkin spice 8g
- 1 tsp vanilla 4g
- 4 TBSP mini chocolate chips 56g
- 2 tsp stevia 8g, optional if you want it a bit sweeter, can swap for another sweetener of choice
Instructions
- Preheat oven to 400 degrees.
- Blend oats in a blender until fine. Skip this set if you already have oat flour.
- Mix all dry ingredients in a large bowl: oat flour, baking soda and powder, pumpkin spice and stevia/sweetener.
- Add in wet ingredients: pumpkin puree, egg whites, maple syrup and vanilla.
- Fold in chocolate chips.
- Spray muffin tin with oil and scoop dough equally into each hole.
- Bake muffins for 25-30 minutes, or until cooked thoroughly and golden brown on top.
- Let cool before storing in fridge.