Description
These delicious Pumpkin Chocolate Chip Muffins are made with oat flour, pumpkin, and plain Greek yogurt for an extra punch of protein. These easy muffins are sweetened with a touch of brown sugar and have plenty of pumpkin pie spice for that perfect fall flavor. Plus, they happen to be gluten free so that everyone can enjoy them!
Ingredients
- 1 cup pumpkin purée
- 3/4 cup plain Greek yogurt
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups oat flour
- 1/2 cup brown sugar or coconut sugar
- 1 teaspoon pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup chocolate chips
- pinch of sea salt
Instructions
- Preheat oven to 350 degrees.
- Add the pumpkin purée, Greek yogurt, eggs, and vanilla extract to a mixing bowl and stir until well combined.
- Next, add in the brown sugar and stir until well mixed.
- Add in the oat flour, baking soda, and pumpkin pie spice and stir until well combined. Next, fold in the chocolate chips.
- Transfer the batter to a greased muffin tin. Fill each muffin well two-thirds of the way full.
- Bake the muffins at 350 degrees for 15 to 20 minutes or until a toothpick, placed in the center, comes out clean.
- Serve the muffins warm, straight out of the oven, or enjoy them the next day!
Notes
Can I use almond flour or coconut flour?
No. Coconut flour or almond flour will not work as a substitute for oat flour in this recipe. While I have not tested it, what will likely work best is all purpose flour.
Can I make these muffins dairy free?
Yes! Feel free to use your favorite dairy free Greek yogurt in this recipe to ensure the muffins are dairy free. Be sure to use dairy free chocolate chips as well!
Ashlea’s Tips & Tricks
To ensure that your muffins do not stick, be sure to well grease or line your muffin tin with cupcake liners.
If you are out of pumpkin pie spice and don’t have the spices to make your own, you can use one teaspoon of cinnamon instead.
Don’t love chocolate? Feel free to leave the chocolate chips out altogether or replace them with chopped pecans.
How to Store, Freeze, and Reheat
You will need to store these muffins in the fridge to keep them fresh. If you do not think you’ll be able to eat all of the muffins within two to three days, you can easily store them in the freezer.
To freeze the muffins: let them come to a complete cool on a wire baking rack. Once they are cool, place them in a freezer safe storage bag or container. Label the container or bag with the date and you are all set.
To reheat a muffin: you can do so in one of two ways – My preferred method is to wrap one or two muffins in foil and let them reheat in a 350 degree oven for approximately ten minutes until they are warmed through fully. The muffins will taste just like a fresh batch. If you are short on time, you can take a muffin straight from the freezer and place it in the microwave for thirty seconds to reheat.
