Happy Monday Friends! This weekend, I had a chance to whip up a batch of these delicious pumpkin chocolate chip muffins I found on Chelsea’s Messy Apron. Quick and easy to make, this low calorie and sugar recipe was a hit with my son, who devoured almost all of them. Please be sure to visit her blog for more of her fall perfect recipes!
- 1 cup canned pumpkin (Not pumpkin pie filling)
- 2 tablespoons honey
- 2 tablespoons brown sugar, lightly packed
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon pumpkin pie spice, optional
- 1 cup + 1 tablespoon oat flour (oats that have been blended)
- 1/3 – 1/2 cup dark chocolate chips
- Preheat the oven to 350 degrees F. Spray a muffin tin with nonstick spray; do not use muffin liners with these.
- Combine the pumpkin, honey, brown sugar, vanilla, and egg in a bowl. Beat until combined.
- In another bowl, stir together the salt, baking soda, baking powder, cinnamon, nutmeg, pumpkin pie spice (if desired), and oat flour.
- Oat flour is just old-fashioned or quick oats that have been blended in a food processor or blender until they reach the consistency of flour. Make sure to measure the oat flour AFTER blending and not to measure the oats before blending.
- Add the dry to the wet mixing until just combined. (Over-mixing will result in dense muffins)
- Stir in the chocolate chips.
- Separate the mixture evenly among 8 muffin cavities and place a few extra chocolate chips on top if desired (makes them look prettier!)
- Bake for 18-22 minutes or until a toothpick when inserted into the center comes out clean. Remove and allow to cool and then remove them from the muffin tin.
- These muffins are a lot tastier and softer when slightly under-baked so err on the side of less baking rather than over baking.