This recipe for Healthy Pumpkin Muffins is vegan, gluten-free, and refined sugar-free! These muffins are packed with warm fall flavors and filled with chocolate chips in every bite.

Fall is my favorite season for many reasons, one of which being all of the pumpkin-flavored desserts! Although in reality, I eat pumpkin desserts all year round because why would I deprive myself of something SO good?! These pumpkin muffins have become one of my latest obsessions, and I am so excited to share this recipe with you!

If you love pumpkin, you will love these healthy pumpkin muffins. They are moist, flavorful, and secretly made with healthy ingredients! The flavor combination of warm spices, pumpkin, and chocolate chips is one that is truly addicting. These muffins make the perfect breakfast, snack, or dessert and I hope you love this recipe as much as we do!

Ingredient Breakdown

This recipe is simple and easy, and can be made in just one bowl. I always start by stirring together all of the dry ingredients to a medium bowl first. Then once everything is evenly combined I stir in the wet ingredients, and lastly the chocolate chips. These muffins are made with healthy ingredients that you can feel good about. Let’s breakdown some of the key ingredients in this recipe:

These muffins call for Almond Flour or Almond Meal, either option will work wonderfully for this recipe. I love using almond flour as a gluten-free flour substitute because the high-fat content keeps baked goods extra moist and decadent. Almonds are also a healthy fat source that contain a variety of nutrients like fiber, protein, vitamin e, and many other antioxidants.

Oat Flour is one of my favorite gluten-free flour alternatives that is easy to make and affordable. To make oat flour, you just have to take regular whole oats and place them in a blender or food processor and blend until flour consistency is reached.

Pumpkin Pie Spice and Cinnamon work together to ensure these muffins are full of warm fall flavors. If you do not have pumpkin pie spice, you can make your own at home by combining ginger, cinnamon, nutmeg, and cloves.

Pumpkin is obviously one of the most important ingredients in these muffins! Make sure that you are using canned pure pumpkin that only lists “pumpkin” on the ingredient list. You do not want to confuse canned pumpkin with pumpkin pie filling, which has many other added ingredients. Pumpkin is not only delicious, but it is low in calories and full of nutrients! It is packed with vitamins and nutrients that are good for your vision, skin, hair, and immune system. Plus, it is linked to many other health benefits.

These muffins call for Dairy-free Milk. I usually use almond milk because it is what I have on hand. Although, you can use any dairy-free milk that you would like. Just make sure it is unsweetened or else the flavor may differ slightly.

Just three tablespoons of Coconut Oil help ensure that these muffins are perfectly moist. You want to make sure that the coconut oil is in its liquid state so you may need to melt it on the stove or in the microwave. This helps evenly combine the coconut oil into the batter.

Of course these pumpkin muffins call for Chocolate Chips because who doesn’t love the combination of pumpkin and chocolate!? The recipe calls for 1/2 cup of chocolate chips, which I think is the perfect amount without being too chocolatey. Although, you can add more or less depending on how much chocolate you like.

If you love these Healthy Pumpkin Muffins, be sure to check out some of my other favorite pumpkin recipes like these Pumpkin Almond Flour Cookies, Pumpkin Oatmeal Chocolate Chip Cookies, Vegan Pumpkin Bread, Maple Pumpkin Granola.

Happy Baking!

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Healthy Pumpkin Chocolate Chip Muffins

Course Breakfast, Dessert, Snack

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 12 muffins

Ingredients

• 3/4 cups of almond flour or almond meal
• 1 and 1/4 cups oat flour
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup canned pumpkin
• 1/2 cup dairy free milk
• 1/4 cup plus 1 tablespoon maple syrup
• 3 tablespoons coconut oil melted
• 1/2 teaspoon vanilla extract
• 1/2 cup chocolate chips plus more for topping

Instructions

• Preheat oven to 350 degrees and line a muffin tray with 10-12 liners or grease with coconut oil.
• In a medium bowl combine the first 7 dry ingredients and stir to combine. Add the rest of the wet ingredients and stir until combined.
• Stir in chocolate chips.
• Evenly distribute batter into prepared muffin tray and top with additional chocolate chips.
• Bake for about 35 minutes or until a toothpick come out clean and tops are slightly golden brown. Allow muffins to cool on wire rack for 15 minutes before enjoying.

The post Healthy Pumpkin Chocolate Chip Muffins appeared first on Splurge with Ella.

This is the best pumpkin bread recipe. It is tender, packed with pumpkin flavor, and filled with chocolate chips in every bite. I promise no one would ever guess that this recipe is vegan!

If you love pumpkin, you will LOVE this recipe. It is the perfect fall snack and packed with warm spices. I have tried many different pumpkin bread recipes, and this is by far the best pumpkin bread I have ever had. After a lot of recipe testing, I found that many recipes will leave you with dry, dense or flavorless loaves. Although, the days of bland pumpkin bread are over! I am so excited to present you with a recipe that results in super moist, tender, and flavorful bread every time.

Why this pumpkin bread recipe works

1. The main ingredient in this recipe is obviously pumpkin! Many pumpkin bread recipes will only use one cup of pumpkin puree, but this recipe calls for an entire 15 ounce can for optimum flavor. Pumpkin puree is also a great egg replacement in vegan baking because of the high moisture content. In this case, it replaces the need for eggs and is the main flavor component.

2. This recipe uses a combination of cinnamon, nutmeg, and pumpkin pie spice to ensure this bread is full of fall flavors.

3. The addition of coconut oil to this recipe adds moisture and creates an amazing texture. Coconut oil is one of my favorite healthier fat alternatives in vegan baking that results in a lighter crumb and moist texture.

4. Maple syrup is another key ingredient in this recipe. It adds an elevated flavor profile by providing the perfect amount of sweetness, and hints of maple in every bite.

5. Of course, chocolate chips make this pumpkin bread extra special. The combination of pumpkin and chocolate has always been one of my fall favorites that I look forward to all year!

If you love pumpkin, be sure to check out this Pumpkin Chocolate Chip Cookie recipe for more fall flavors! Happy baking!

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Vegan Chocolate Chip Pumpkin Bread

Course Dessert, Snack

Keyword chocolate chip, pumpkin, pumpkin bread, vegan

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8

Ingredients

• 2 cups of flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 teaspoon of cinnamon
• 1/2 teaspoon of pumpkin pie spice
• 1/4 teaspoon of nutmeg
• 1/2 cup of white sugar
• 1/4 cup of dark brown sugar
• 1/4 cup of melted coconut oil
• 1/2 cup of warm almond milk
• 1 15 oz can of pumpkin purée
• 1/2 teaspoon of vanilla
• 1/4 cup of maple syrup
• 1/2 – 2/3 cup of chocolate chips

Instructions

• Preheat oven to 350 degrees and grease a 4.5 x 8.5 bread pan with coconut oil (or several smaller pans).
• Whisk together the first 9 dry ingredients together in a medium bowl until well combined.
• Stir together the next 5 wet ingredients together in a separate bowl until well combined.
• Pour wet ingredients into the dry and fold to combine (the batter is thick, and if it appears too thick you can add a little extra maple syrup or almond milk).
• Fold in desired amount of chocolate chips.
• Evenly pour batter into greased bread pan and top with extra chocolate chips (optional).
• Bake in preheated oven for 60-70 minutes or until a toothpick comes out clean and you can see the bread start to pull away from the sides of the pan.
• Cool in pan for 15 minutes before removing to cool on wire rack. Allow bread to cool for an additional 30 minutes and enjoy! (I think this bread is even better after it has cooled for several hours)

The post Vegan Chocolate Chip Pumpkin Bread appeared first on Splurge with Ella.