This Healthy Pumpkin Chocolate Chip Muffins Recipe is so delicious, you won’t believe it’s healthy. Made with whole grains, it’s also refined sugar free and vegan.
- 2 cups spelt flour (or sub flour of choice)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice (or sub cinnamon)
- ¼ teaspoon salt
- ½ cup chocolate chips (use vegan / no refined sugar to stay in line with the theme of this recipe)
- 1 flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water – let sit for about 10 minutes) (or sub an egg if you want to make it non-vegan)
- ½ cup coconut palm sugar (or sub sugar of choice)
- 1 ½ cups canned pumpkin
- 1/2 cup almond milk (or sub milk of choice)
- 3 tablespoons canola oil (or other oil of choice)
- 1 teaspoon vanilla extract
- Pre-heat oven to 350 degrees F and prepare a 12 cup muffin tin with non-stick spray or muffin liners.
- In a large bowl, prepare the flaxseed egg.
- Add spelt flour, baking powder, baking soda, and pumpkin pie spice into a medium bowl and whisk together. Add chocolate chips and whisk in.
- In the wet ingredient bowl, add coconut sugar and whisk to the flaxseed egg till combined.
- Whisk in pumpkin, almond milk, canola oil, and vanilla extract.
- Pour dry ingredient mixture into the wet ingredient mixture, and stir gently just to combine – careful to not over-mix.
- Pour/spoon muffin batter into muffin cups – about ¾ full each. Use spatula to flatten tops if needed. This batter is SUPER thick, guys.
- Bake for 18-22 minutes until centers set or a toothpick inserted in the center of a muffin comes out clean.
- Cool at least 10-15 minutes, or until safe to eat, before serving. Enjoy!
Pumpkin makes this batter really-really dense. It may take some extra time to bake and you may notice a toothpick inserted into the middle comes out sticky for a bit. This is expected but once it comes out clean, you’ll have a super moist and tender muffin. For comparison, I baked mine for 21 minutes total (16 + 3 + 2 with two toothpick checks). It may take a little less time for you if you don’t open the oven door twice like I did.
If you prefer to use or only have 1 cup of pumpkin, you can use that but you must also increase the total almond milk used to 3/4 cup total (which is 1/2 more than the original recipe used).