Pumpkin Chocolate Chip Muffins (Regular or GF)

My Pumpkin Chocolate Chip Muffins are somewhat dense, but are packed full of vitamins, minerals, protein and flavor. These freeze well and are perfect as a snack, breakfast or even as a dessert!

My kids don't eat sandwiches, oddly enough, so I started making these muffins years ago. These became a huge hit in our household and I discovered how amazing muffins can be when you can pack them full of the nutrients without taking away the texture and flavor. I have tried these with almond flour too, as well oat flour, and they did turn out well, so if you're interested in switching from all-purpose flour to make these gluten free, almond flour, or even oat flour will be a great substitute.

Pumpkin Chocolate Chip Muffins

Pre-heat oven: 350 degree F

Yields: 18 muffins

Prep-time: 5 minutes

Bake-time: 15-20 minutes

Ingredients

1 can pumpkin puree (not pumpkin pie filling)
3 tbsp coconut oil, melted (you can use canola oil instead)
2 tsp chia seeds
2 eggs, room temperature
1 tsp pure vanilla extract
1/2 cup real maple syrup (not waffle syrup)
1 tbsp plain greek yogurt, room temperature
1/2 cup coconut sugar, or brown sugar
2 cups + 2 tbsp all-purpose flour, or oat flour or Bob's Red Mill Gluten Free 1 to 1 Baking Flour
1 tsp salt
1 1/2 tsp baking powder
2 tsp ground cinnamon (I use Ceylon cinnamon powder)
1 tsp pumpkin spice, or all spice
1 tsp ground cloves
1 tsp ground ginger
1 tsp ground nutmeg
1 cup chocolate chips (you can use mini)
1 cup walnuts, rough chopped (optional)
1/2 cup oats (quick or old fashioned oats)

Directions

Pre-heat the oven to 350 degree F.
Line a muffin tin with muffin liners. Set aside.
Using a stand mixer (or a hand mixer), blend pumpkin puree, melted coconut oil and chia seeds. Add in coconut sugar, vanilla, maple syrup, yogurt, & eggs (one at a time). Beat until the ingredients are well blended. Make sure to scrap the bottom and sides of the bowl to properly incorporate all the ingredients.
In a medium mixing bowl, add flour, salt, baking powder and spices. Whisk to combine.
With the mixer on low speed, slowly add in the dry ingredients. You can spoon the dry ingredients if that is easier. Blend on medium speed for about 30 seconds. We don't want to over mix the batter.
Take the bowl off of the stand mixer and use a spatula to stir in oats, chocolate chips and nuts. Try to not over mix, you want to just gently incorporate the added ingredients.
Use an ice scream scooper to fill the prepared muffin tin.
Bake for about 15-20 minutes, or until a toothpick comes out clean.
Allow to cool on a cooling rack. Enjoy!
For storage, let the muffins cool completely, then add to a freezer bag. Seal, and store in the freezer for up to a month. The muffins will be good in a airtight container for about 4-5 days on the counter.