Ingredients
• 1 cup pumpkin puree (unsweetened)
• ⅓ cup maple syrup or honey
• ¼ cup melted coconut oil or butter
• 1 egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour (or gluten-free 1:1 blend)
• ½ cup oat flour (gluten-free if needed)
• 1 tsp baking soda
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• ¼ tsp salt
• ⅔ cup dark chocolate chips (or sugar-free)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
- In a large bowl, whisk together pumpkin, maple syrup, melted oil, egg, and vanilla until smooth.
- Add all-purpose flour, oat flour, baking soda, cinnamon, nutmeg, ginger, and salt. Stir until just combined.
- Fold in chocolate chips.
- Divide batter evenly among muffin cups (about ¾ full).
- Bake 18–22 minutes, until a toothpick inserted in the center comes out clean.
- Let cool in the pan 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature!
💡 Perfect for meal prep—store in an airtight container for up to 5 days or freeze for 3 months!
✨ Why you’ll love them: Kid-approved, naturally sweetened, and bursting with cozy fall flavor in every bite.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 20 mins , Total Time : 30 mins , Servings : 12 muffins , Calories : 140 , Net Carbs: 16g , Fats: 8g , Protein: 3g