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Pumpkin Spice Chocolate Chip Muffins

It’s pumpkin spice season!  Time to eat and drink everything to do with pumpkin and for good reason too.  Pumpkin is a versatile fall food that can be made into sweet and savoury dishes.  Plus, it’s low in calories, high in antioxidants and fibre.  Here’s my fave pumpkin spice muffin recipe that’s packed with fall flavour and plenty of other good stuff too.

Pumpkin Spice & Everything Nice

Pumpkin is a type of squash that is harvested in the fall season and is quite popular around Thanksgiving and of course Halloween.  It’s not only yummy to eat and fun to carve, but it also has an impressive nutrient profile.  It’s low in calories – just 49 calories for 1 cup of cooked pumpkin, low in carbs at 12 g, high in fibre, and extremely high in vitamin A providing 245% of the daily value.

This vitamin is a strong antioxidant that can help protect the skin from sun damage.  It’s also high in other skin protecting antioxidants including beta-carotene, vitamin C and E.  Vitamin C is also a collagen booster!   In addition, it’s high in lutein and zeaxanthin that are good for eye health.

Pumpkin’s versatility also makes it easy to add to your diet, especially if you’re looking for a good carb alternative to sweet potato, white potato or carrot.  It can be pureed and added to pancakes, soups, or smoothies, or it can be roasted and eaten as a side, added to a salad or even dropped in a curry.

Gluten-Free Oat Flour

In addition to pumpkin, this recipe utilizes gluten-free oat flour.  Oat flour is packed with fibre, iron, magnesium, and energizing b-vitamins.  Oats can also assist in digestion, helping to detox and scrub the gut clean, and providing a slow and steady source of energizing carbs, keeping blood glucose levels balanced after eating them.

Oatmeal has also been shown to have heart health benefits, reducing bad cholesterol, and increasing good cholesterol levels in the blood.  This recipe uses ready-made oat flour, but you can make your own by grinding down regular oatmeal using a food processor.

Keep it Spicy!

Spices bring the fall flavour of this pumpkin muffin into full effect!  This recipe uses cardamom, ground clove, nutmeg, all spice and perhaps the most popular fall spice – cinnamon.  Cinnamon is not only a delicious warming spice, it also provides some powerful medicinal properties, including blood glucose lowering and improving insulin sensitivity.  That means it can help insulin do it’s job of shuttling nutrients to where they’re most needed.  It’s also a super-antioxidant with potent anti-inflammatory properties, and even immune boosting benefits too.

What’s In These Pumpkin Spice Chocolate Chip Muffins?

This recipe provides a hardy nutrient dense, fibre packed snack; have these for a quick on-the-go breakfast with your morning coffee or an afternoon pick-me-up.  Here’s what you’ll need.

Pumpkin – Roast pumpkin with coconut oil and cinnamon for 45 minutes at 350 degrees F, cool and then puree.  Not into chopping and roasting a pumpkin?!  Buy pumpkin puree instead.

Almond Flour – An alternative to gluten flours, almond flour will add some bulk, plus it’s high in vitamin E and good-for-you fats.

Gluten-Free Oat Flour – I purchased the ready-made Quaker oat flour to save time, but you can make your own using your favourite brand of oatmeal.  Grind down the oats to your preference – fine or rough will do.

Dark Chocolate Chips – Dark chocolate can provide a source of flavonoids, a super antioxidant that can protect the heart, and help control cortisol release.

Spices – I combined cardamom, nutmeg, ground clove, cinnamon, and all spice, but you can also purchase a pre-made blend – just look for Pumpkin Spice!

Healthy BREAKFAST BITES 

Here’s a few more energizing breakfast recipes to try out:

How to Make These Pumpkin Spice Chocolate Chip Muffins?

Combine all dry ingredients into a large mixing bowl and stir until fully blended.  In a separate bowl combine all wet ingredients.  Then slowly add the wet ingredients into the dry ingredients until you have a fully mixed thick batter.  Drop in the chocolate chips and chopped pecans and blend again.  Fill the lined muffin tin to the top!  Bake as per instructions below.  Cool for an hour and enjoy!

Pumpkin Spice Chocolate Chip Muffins

These delicious healthy pumpkin muffins are full of fibre and fall flavour!
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast, Snack
Servings 12 muffins
Calories 150 kcal

Ingredients
  

Dry Ingredients

  • 1/2 cup coconut sugar
  • 2 cups gluten-free oat flour
  • 1/2 cup almond meal
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/8 tsp cardamom powder
  • 1/8 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/8 tsp all spice
  • 1/8 tsp ground clove
  • 1/4 tsp salt

Wet Ingredients

  • 1 cup roast pumpkin puree
  • 1/4 cup melted coconut oil
  • 1/2 cup 100% pure maple syrup
  • 1 whole egg
  • 1 tsp pure vanilla extract

Extras

  • 1/4 cup dark chocolate chips
  • 1/4 cup chopped pecans

Instructions
 

  • Preheat oven to 350 degrees F. Place cupcake/muffin liners in a 12-muffin pan and set aside.
  • Add the wet ingredients together and whisk until well blended.
  • Add all dry ingredients together in a separate bowl, blend together using a spoon.
  • Fold in the wet ingredients into the dry ingredients slowly until batter is uniform. Batter will be thick.
  • Add chocolate chips and pecans.
  • Scoop the batter into the cup liners. Use a rubber spatula to even the tops. Fill the cups to top of the liners.
  • Bake for 18 to 25 minutes. Cool and enjoy!
Keyword gluten-free, muffins, pumpkin
LAUREN’S TIPS
  • Vegan? Switch the egg for a flax or chia seed egg, using 1 tsp of seed with 1 to 2 tbsp of water.
  • Not a fan of dark chocolate chips?  Use dried cranberries or raisins instead.  You can also change the pecans for walnuts.
  • Don’t have time to roast pumpkin?  Use pre-made pureed pumpkin instead.
  • Want a creamy frosting?  Use coconut whip – blend coconut cream with coconut sugar on high until creamy!  Freeze and use as required.

Until Next Time…

Be Fierce & Rule the World,

Lauren Jacobsen

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