Name: Healthier Pumpkin Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 9
Ingredients: 1 cup pumpkin puree; 2 eggs; 1 teaspoon vanilla extract; 2 tablespoons coconut oil (melted); 1/2 cup almond milk; 1/2 cup coconut sugar or low-calorie sweetener; 2 cups rolled oats; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup semisweet chocolate chips; cooking spray

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When you think of the Fall season majority of us think of pumpkin flavored everything. These Healthier Pumpkin Muffins are here for just this reason. Indulge yourself in these muffins without the guilt of all the sweets.

Healthier Pumpkin Muffins

I personally love recipes that can double for multiple meals. These Healthier Pumpkin Muffins are a great breakfast treat or could be used as an alternative healthier dessert option.

They are a flourless and Healthier pumpkin muffins that are made in the blender and flavored with cinnamon and chocolate chips. What kid doesn’t love chocolate mixed with breakfast?

My kids love to bake so this recipe also allows them time in the kitchen to learn recipes and even math. They love that they can eat them after they worked so hard to make them.

What are some of your “better choices” pumpkin recipes?

You can also try out my other muffin recipe : SKINNY CHOCOLATE ZUCCHINI MUFFINS !

How to make this Healthier Pumpkin Muffins recipe:

Healthier Pumpkin Muffins

A flourless pumpkin muffin that’s made in the blender and flavored with cinnamon and chocolate chips.

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 9

Calories: 209 kcal

Ingredients

1 cup pumpkin puree
2 eggs
1 teaspoon vanilla extract
2 tablespoons coconut oil melted
1/2 cup almond milk
1/2 cup coconut sugar or low-calorie sweetener
2 cups rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup semisweet chocolate chips
cooking spray

Instructions

Preheat the oven to 350°F. Coat 9 cups of a muffin tin with cooking spray, or alternatively, line the muffin cups with paper liners.
Place the pumpkin, eggs, vanilla, coconut oil and almond milk in a blender. Blend until combined.
Add the coconut sugar, oats, baking powder, baking soda, salt, cinnamon and nutmeg to the blender. Blend until batter forms.
Gently fold the chocolate chips into the batter with a spoon.
Pour the batter into the muffin tins, filling each cup ¾ of the way full. Bake in the oven for 18-20 minutes or until golden brown and a toothpick inserted into the center comes out clean.