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Pumpkin Chocolate Chip Muffins

It’s that time of year where everything starts to have pumpkin added into it… muffins, pancakes, scones, pies, smoothies, oats, chia pudding, drinks, soups, sauces, pretty much all the things. I have to be honest, I don’t love the taste of pumpkin by itself, but I do love that taste of pumpkin and pumpkin pie spice together. I love adding it to baked goods and my oats and chia pudding. I recently made some muffins and you all wanted to see the recipe! It's so easy (when do I ever make something that takes 27 ingredients and 17 steps...who has time for that?!) gluten free, high fibre, low sugar, and can easily be made vegan. I love having these as a pre-breakfast snack (because when you’re up before 6am, you have more than one breakfast) or as a snack between meals. Here’s the recipe!

Gluten-Free Pumpkin Chocolate Chip Muffins

(makes 12)


· 1 cup pumpkin puree

· ¼ cup maple syrup (optional)

· 2 eggs

· 2 tsp vanilla

· 3 tbsp melted coconut oil

· ¼ cup unsweetened almond milk

· 2 ¼ cup oat flour

· 2 tsp baking powder

· 2 tsp baking soda

· 1 tsp sea salt

· 2 tbsp pumpkin pie spice

· ½ cup dark chocolate chips


1. Preheat oven to 350. Grease 12 muffin tins with coconut oil and set aside.

2. Add all the wet ingredients (pumpkin, eggs, coconut oil, vanilla, milk and maple syrup (if using) into a bowl. Whisk until well combined and smooth.

3. Add in the dry ingredients and mix together until you can’t see the flour mixture anymore.

4. Fold in chocolate chips.

5. Add batter to muffin tins and place in the oven. Bake for 20-22 minutes. (you can stick a toothpick in the middle and if it comes out clean, they’re done)

6. Let cool before removing from muffin tin (and try not to eat 4 all at once…they’re that good!)

*If you want to omit the maple syrup, that’s totally doable! The chocolate chips will add a little bit of sweetness.

**to make it vegan, use 2 chia eggs (1 tbsp chia seeds, 2 tbsp water = 1 egg) and dairy-free chocolate chips

***you can make your own oat flour by using regular oats and blending them until they become a flour consistency. If you’re really concerned about cross-contamination with gluten, make sure the oats/oat flour is labelled “gluten-free”

I just made these as part of my meal prep last weekend and I think I’m going to make them again this week. (partly because I have pumpkin to use up but mostly because they’re so good and a nice change from my usual banana muffins)

Happy Baking!

-xo Samantha


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