Pumpkin chocolate chip muffins that taste and feel like pumpkin pie? Yes, please! You’re going to love these healthy pumpkin muffins!
I’ve been in some sort of pumpkin wonderland for the last couple of months. I know that we’re still early in the pumpkin season for all of you non-bloggers (aka normal people) but for a food blogger? It’s been pumpkin palooza since early July. Truth.
I’m not even mad about it. I could eat these healthy pumpkin muffins for breakfast all year round and so could my kids! They taste and feel like pumpkin pie with a custard-y texture and all that pumpkin spice flavor we love. I top them with a few chocolate chips, because who doesn’t love chocolate with their pumpkin muffins?
These healthy pumpkin muffins are gluten free and contain no refined sugars!
I have no guilt serving these up to my kiddos. Alongside a serving of fruit and a glass full of milk, these make for a filling and tasty breakfast that we all feel good about. And my kids kind of consider these a dessert so they totally feel like they’re getting away with something. Mom win!!
My pumpkin chocolate chip muffins have a fudgy consistency, similar to pumpkin pie!
You’ve probably noticed that I’m obsessed with pumpkin pie based on all of my pumpkin recipes being extra fudgy. I like to squeeze in as much pumpkin as possible to make things feel like pumpkin pie as much as they taste like it! Is that weird? I don’t think so!
My pumpkin coffee cake and pumpkin bread are super popular and everyone raves about the texture. Neither are your standard light and airy cake/bread recipe. They are dense, fudgy, and pie-like. So much goodness!!
This recipe is super easy to prepare. You’ll just toss everything in your blender (I have a Blendtec, but you don’t need anything fancy for this recipe!), give it a whirl, and then scoop into your muffin tins. I use a cookie scoop to get an even amount of batter in each muffin well.
Check out my video for making the easiest and tastiest gluten free pumpkin muffins!
Pumpkin Pie Muffins
- Add the pumpkin, egg, almond butter, oats, maple syrup, vanilla extract, pumpkin pie spice, and baking soda to your blender. Blend until smooth, creamy, and well combined.
- Using a medium cookie scoop, scoop the batter into a greased or lined muffin tin. Sprinkle the tops of the muffins with chocolate chips.
- Bake at 350 degrees for 12-14 minutes or until a tester comes out clean.