Healthy Chocolate Chip Pumpkin Muffins
As much as I adore this recipe, I can’t help but feel like it’s going to fall right through the cracks now that there are 300 other pumpkin recipes taking over the internet. I started testing them three weeks ago, when I thought I was actually ahead of the game, but nope, too late!
Oh well, I’m not going to let that stop me from sharing them anyway. They’re too amazing to keep to myself.
It’s funny though, as I sat down to write this post I confessed my concerns to Brandon and he suggested that I title them: The Pumpkin Muffins You Won’t Want to Make.
That would get your attention, right? He’s a clever one, that husband.
Don’t worry, I’m not going to give these any kind of crazy title to try and draw you in. I can only hope that if you’re in the mood for a healthy pumpkin muffin that you trust my word on how incredible these are.
They also happen to be gluten-free, starch-free, dairy-free and refined sugar-free, but the texture is so perfect that you’d never be able to tell. They’re just moist enough without being mushy or gummy. Trust me, after endless failures in my kitchen, I know those recipes all too well and this is definitely not one of them!
I used the same combination of flours as my blueberry muffin recipe: brown rice and almond meal which, even if you’re not gluten-free, makes a nice alternative to wheat. They’re both high in fiber and protein, as well as vitamins and minerals, and they produce one bangin’ muffin.
In fact, I can’t wait to scarf one down before work tomorrow morning! And then another one after lunch. Yep, that ought to get my Monday off to a good start.
1 cup brown rice flour
1/4 cup almond meal
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1/4 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 cup pumpkin puree (not pumpkin pie puree)
1 whole egg
1/4 cup raw filtered honey (or maple syrup)
1/3 cup unsweetened vanilla almond milk
1 tablespoon unrefined melted coconut oil
1/2 cup chocolate chips (I used Enjoy Life mini chocolate chips)
- Preheat the oven to 350°F and line or grease a muffin tin for 6 muffins.
- Combine all of the dry ingredients (brown rice flour, almond flour, salt, baking soda, and spices) in a medium-size bowl and sift together.
- In a separate medium-size bowl combine the wet ingredients (pumpkin puree, honey, egg, almond milk, and oil) and whisk together until smooth.
- Add the dry ingredients to the bowl with the wet along with the chocolate chips and stir everything until well-combined, trying not to over-stir the batter.
- Spoon the mixture into the muffin tin to make 6 muffins total and then bake them in the oven for 25 minutes (check them at 20 minutes- oven temperatures may vary).
- Allow to cool for at least 20 minutes before enjoying every last bite. :)