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 oats into a blender, blend well to make oat flour. Remove and set aside in a bowl.
Place the pumpkin, eggs, vanilla, coconut oil and almond milk in a bowl and mix well with a fork. Alternatively, you can place the, in a blender. Blend until combined.
Add the coconut sugar, oats, baking powder, baking soda, salt, cinnamon and nutmeg to the bowl with oats. Mix.
Add the wet ingredients in the blender or if you mixed in the bowl into the dry ingredients with oats. Mix well until combined.
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.
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Notes
Go for pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is often loaded with additives and gives the muffins the wrong flavor.
Make sure your ingredients are up to room temp before mixing.
You can use coconut sugar or low-calorie sweeteners.
When combining your wet and dry ingredients don't overmix, otherwise, the batter will make tough muffins.
You can use a cookie scoop to even portion the batter into the molds.
Make sure you line the muffin pan with paper liners or grease the muffin cups with nonstick cooking spray.
Don’t over-bake the muffins. Take these Healthy Pumpkin Muffins out when a toothpick inserted into the center comes out clean.
Nutritional facts:Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.Substitutes:
Any milk will be fine in place of almond milk. Try coconut milk or regular milk
Try dark chocolate or sugar-free chocolate chips
Storage:Place leftovers in a container and store them in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.