This healthy chocolate chip pumpkin muffin recipe is one of my go-to’s when I make muffins because it’s easy, nourishing and downright scrumptious. My family and I love a warm, sweet muffin for a snack on a cold day (or any day of the year really). Because of the impressive health benefits of the ingredients involved, I feel absolutely no guilt saying, “yes” when my children ask me for seconds (or thirds).
A little About the Star Ingredients
I always find it interesting and amazing how different foods can have such wonderful health benefits. Here is a short and to the point list of ingredients used in my chocolate chip pumpkin muffin recipe and the correlating health advantages of those star ingredients.
- coconut oil: encourages fat burning, antimicrobial, nourishes hair and skin.
- pumpkin: rich in vitamin A, full of antioxidants and good for eye health.
- eggs: complete protein, rich in selenium, good for heart and brain health.
- maple syrup: high in magnesium and trace minerals.
- oat flour: balances blood sugar, high in antioxidants and nutrient dense.
How to Make Oat Flour
I remember when I first discovered oat flour. I was thrilled to find a cheaper alternative to the fancy gluten-free mixes I had been purchasing at the grocery store. I ordered my first bag of oat flour from Amazon.com because at the time that was the only place I could find it. A few months later I learned how EASY oat flour is to make. You see, all oat flour consists of is– get ready for it! Ground up oats.
No fancy equipment required to make it either! All you will need is:
- whole rolled oats
- a blender
When I’m making oat flour for my healthy chocolate chip pumpkin muffin recipe, I like to fill up my blender with 18-ounces of whole rolled oats (gluten-free if you have allergies). Next, I blend them as fine as I possibly can in my ten year old blender. The finer the oats are ground, the smoother the texture of the muffins will be (yum!) and likewise the less the oats are ground, the more grainy the muffins turn out. My family prefers them to be smoother but they are delicious even with a grainier texture.
How to Make my Healthy Chocolate Chip Pumpkin Muffins
- The first thing you need to do to make these healthy chocolate chip pumpkin muffins is make the oat flour (see above for instructions). You will need 4 cups total or approximately 18-ounces.
- Grease or line two muffin tins and preheat oven to 350°.
- Next, melt 3/4-1 cup of coconut oil in a saucepan on low and pour it in a glass pyrex measuring cup up to the 1/2 cup fill line, allow to cool for 3-5 minutes.
- In a stand mixer combine the coconut oil, pumpkin puree, vanilla and maple syrup on low-medium speed.
- While the mixer is on low speed, add the dry ingredients (oat flour, pumpkin pie spice, salt, baking soda and chocolate chips) one at a time incorporating thoroughly.
- Spoon mixture into muffin tins about 3/4th’s of the way full and bake for 15 minutes. Allow to cool and enjoy!
Tips, Tricks and Substitutes
- Note that it is important to use a liquid measuring cup when measuring the melted coconut oil. It’s equally important that the coconut oil has had a chance to slightly cool before incorporating it as to not curdle the raw eggs.
- The oat flour called for in this recipe may be substituted for regular wheat flour or a gluten-free flour mix. I don’t recommend almond flour, however, as the muffins would likely turn out mushy or runny.
- This healthy chocolate chip pumpkin muffin recipe turns out beautifully when halved so feel free to do so if you want to make a smaller batch (or consider freezing the extras).
How to Store
Store these muffins in an airtight container (after they have cooled for 2-3 hours) and they will stay fresh for up to two days at room temperature, 7 days in the refrigerator, or 6 months if frozen.
Healthy Chocolate Chip Pumpkin Muffins
- 1/2 cup melted (but not hot) coconut oil
- 1 (29-ounce) can pure pumpkin puree
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup pure maple syrup
- 4 cups oat flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons salt
- 1 tablespoon baking soda
- 1 cup dark chocolate chips
- Preheat oven to 350° and line or grease two muffin pans.
- Into a stand mixer, pour coconut oil, pumpkin puree, eggs, vanilla and maple syrup. Mix on low speed until well combined.
- Next, set the mixer to low and add oat flour, pumpkin pie spice, salt, baking soda and chocolate chips one ingredient at a time.
- Spoon mixture into muffin pans about 3/4th's of the way full, bake for 15 minutes and allow to cool.