It is the most wonderful time of the year, and pumpkin season (which I totally have pumpkin July when I cross my fingers it brings the cooler temps down in Texas). A girl can still hope, right?
Well, finally it is September and a season food for October is pumpkin, the most appropriate considering Halloween!
These muffin are more like a bread because they are gluten free and have heavy sweeteners in them. You can lighten these by reducing the honey/maple and adding in another tablespoon of brown sugar.
I use dark brown, gives more of a deep, rich flavor. Light brown is perfectly fine, I bet you can’t even tell a difference!
A tip I like to give is to chop up half of the chocolate chips so there are tiny melted pieces throughout the baked good and also top with a few chips before you pop them in the oven as you see pictured.
I would love to hear your thoughts on these! Use the share buttons to share this recipe with your friends family!
Happy Baking!
Chocolate Chip Pumpkin Bread Muffins
Ingredients
- 2 large eggs
- 2 tablespoons dark brown sugar
- 2 tablespoons oil*
- 2 tablespoons honey**
- 3 heaping tablespoons pumpkin puree
- 1 tablespoon milk, any
- 1/4 teaspoon vanilla extract
- 3/4 cup oat flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 tablespoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoons ground all spice***
- 1/8 teaspoon ground nut meg***
- 1/2 cup chocolate chips
Directions
- Pre-heat oven to 350 degrees F. Line standard muffin with cupcake liners, or grease each cup with spray.
- In a large bowl, beat eggs. Add brown sugar, whisk well together.
- Add oil, honey, pumpkin puree, milk, and vanilla. Whisk to combine.
- Sprinkle in pumpkin pie spice, cinnamon, all spice, nut meg.
- Add oat flour, almond flour, baking powder, and chocolate chips. Fold to combine.
- Scoop out mixture evenly into 7 cups, each should be almost all the way filled.
- Bake 13 minutes.
- Remove from oven. Let rest in muffin pan for 2 minutes.
- Remove and place on to cooling rack. Enjoy hot or room temperature.
- Store in air tight container.
*Use coconut, extra-virgin, or sunflower.
**Maple to substitute for honey works well.
***Can omit all spice and nut meg. It bring warm flavors into the baked good, however, these do not have to be included.
