Healthy Pumpkin Muffins (Printer-Friendly)
Moist pumpkin muffins with warming spices and chocolate chips, naturally gluten and dairy free.
# The Ingredients You'll Need:
→ Wet Ingredients
01 -
1 ½ cups pumpkin puree
02 -
½ cup maple syrup or honey
03 -
¼ cup milk, regular or nondairy
04 -
1 tablespoon vanilla extract
05 -
2 large eggs
→ Dry Ingredients
06 -
2 cups oat flour, gluten-free if necessary
07 -
2 teaspoons baking soda
08 -
2 teaspoons ground cinnamon
09 -
½ teaspoon ground ginger
10 -
½ teaspoon ground nutmeg
11 -
¼ teaspoon ground cloves
→ Add-ins
12 -
½ cup chocolate chips
# Step-by-Step Instructions:
01 -
Preheat oven to 350°F (177°C). Grease or line a muffin tin with silicone liners or use a nonstick tin.
02 -
In a large bowl or stand mixer, blend pumpkin puree, maple syrup, milk, vanilla extract, and eggs until smooth.
03 -
Add oat flour, baking soda, cinnamon, ginger, nutmeg, and cloves to the wet mixture. Stir gently until just combined, avoiding overmixing.
04 -
Gently fold in chocolate chips to distribute evenly throughout the batter.
05 -
Spoon approximately ⅓ cup of batter into each muffin cup. Optionally, sprinkle extra chocolate chips on top.
06 -
Bake at 350°F (177°C) for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
# Extra Tips:
01 -
Milk can be substituted with any dairy or nondairy alternative such as almond, soy, oat, or coconut milk. Oat flour must be used to maintain texture and structure; coconut or almond flour is not recommended. Maple syrup and honey can be interchanged. Optional add-ins include chopped nuts, dried cranberries, or seeds. Pumpkin pie spice (3.5 teaspoons) can replace individual spices if preferred.