Chocolate Chunk Pumpkin Spice Muffins made with oat flour, and naturally sweetened with pure maple syrup, quick and easy to make, vegan and gluten free!
It's September now so I would say... It’s definitely not to early to be making pumpkin spice… I’ve been thinking about pumpkin spice for a little over a month now… just waiting and waiting to make these yummy textured and pretty healthy-ish muffins!
SO most likely you have most if not ALL these ingredients in your kitchen already… we are making these with oat flour, and a few simple ingredients and spices. You will have them ready faster than your oven can even pre-heat!
How to make these Chocolate Chunk Pumpkin Spice Muffins:
- add the oats to a food processor and blend until it turns into a fine but still textured flour consistency. Set aside.
- melt the vegan butter in a large mixing bowl, and add in the rest of the wet ingredients!
- add in all the dry ingredients and mix well. Stir in the chocolate chips/chunks.
- grease 7 spots in your muffins pan (or over fill 6 spots if you have a pan with only 6 spots and add a few minutes of baking time) pour the batter into each spot and pop in the oven!
It’s that simple friends, you are not very long away from enjoying some super yummy, dense, moist, textured healthy pumpkin spice muffins!
Perfect for snacking, having with your morning coffee or even as dessert after your meal!
I know you are going to love them!
chocolate chunk pumpkin spice muffins
Chocolate Chunk Pumpkin Spice Muffins made with oat flour, and naturally sweetened with pure maple syrup, quick and easy to make, vegan and gluten free!
- Prep Time: 10
- Cook Time: 19
- Total Time: 29 minutes
- Yield: 6-7 1x
- Method: baking
Ingredients
WET INGREDIENTS:
½ cup canned pumpkin pureee (plain not pie filling)
½ cup unsweetened almond milk (I like SILK brand)
1 tsp vanilla
⅓ cup pure maple syrup
2 TBSP melted vegan butter (I like Earth Balance in the red tub)
DRY INGREDIENTS:
1 ¾ cups whole rolled oats
½ tsp nutmeg
¼ tsp each: clove, cinnamon, all spice
1 tsp baking powder
¾ cup vegan chocolate chips or chocolate bar chopped into chunks
Instructions
Pre-heat the oven to 375˚ F and spray/greese a muffin pan
- In a large mixing bowl add the butter and melt it in the microwave, then add the rest of the wet ingredients and mix well.
- Add the dry ingredients to the wet ingredients and mix well, then stir in the chocolate chips/chunks.
- Pour batter into muffin pan (7 muffins) and bake for 19 minutes until a tooth pick comes out clean.
- Let cool 15 minutes before carefully removing them.
Notes
*Store in a sealed container 3 days.
*The oats after processing into flour measures about 1 ½ cup flour, if using store bought oat flour it is processed into a much finer powder so the texture and consistency of these muffins may vary.
*If you have a muffins pan with only 6 spots, just overfill each one a little even though you will probably have to bake them a couple more minutes because they are thicker!
Keywords: pumpkin spice, pumpkin, muffins, vegan, gluten free, oat flour, easy, chocolate chunks, healthy, sugar free
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