These gluten free pumpkin muffins with chocolate chips make the perfect healthy breakfast, snack, or dessert! Made with applesauce and a touch of maple syrup for sweetening, oat flour, and pumpkin, they’re packed with delicious flavor and nutritious ingredients.
When I first made these muffins, I worried that they would be too “healthy” for my kids to like…
In fact, in a rush as usual, I accidentally left out the chocolate chips, so I was extra worried. But I simply put three little chips on top of each mini muffin and put a dozen out when they and their friends came home from carpool…
And all twelve were gone in about five minutes. Every. single. kid. asked me for a second one. And when you see how healthy the ingredients are, I think you’ll be as amazed as I was.
Ever since I discovered my wheat allergy, breakfasts have been tough for me. Many of the things I can now eat – oat pancakes, eggs, sausage, etc. – require cooking each morning… And I really need some grab-and-go options. But many of the “gluten free” frozen options are just rice and other processed substitutes and not whole grain, and the breakfast bars are just filled with sugar… in other words, I didn’t love those options either. Enter these muffins.
If you don’t have a sweet tooth in the mornings like I do, you can leave out the chocolate chips or use less… but with 70% cacao organic chocolate chips, I never feel too guilty about using them either. 😉
Are you a pumpkin junkie like I am?! If so, be sure to save this recipe and to check out all the other amazing pumpkin recipes below… Sweet Kristen of Ella Claire Inspired has organized another seasonal group with incredible recipes. 🙂
Gluten Free Pumpkin Muffins
Made with applesauce and a touch of maple syrup for sweetening, oat flour, and pumpkin, these gluten-free muffins are packed with delicious flavor and nutritious ingredients.
- 1 cup applesauce unsweetened
- 3/4 tsp baking soda
- 1/2 tsp apple cider vinegar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp salt
- 15 oz canned pumpkin
- 1 tsp vanilla
- 2 tbsp melted butter cooled
- 2 tbsp maple syrup optional
- 3 large eggs
- 1 cup oats
- 1 cup oat flour
- 1 cup chocolate chips 70% cacao
Preheat oven to 375°F
In a large bowl, dissolve baking soda, vinegar, cinnamon, nutmeg, allspice, and salt in applesauce
Add canned pumpkin and mix well
Add vanilla, butter, syrup, and eggs and mix until uniform
Stir in oats, oat flour, and chocolate chips
Spray non-stick spray into silicone molds or muffin tins and spoon batter to fill each cup 3/4 of the way
Bake at 375°F for 15 minutes for mini muffins or 25 minutes for full-sized muffins
Variations and tips:
- This recipe will make approximately 15-18 full sized muffins, and they're just as delicious as the mini ones!
- Sometimes I have trouble finding oat flour; when I do, I simply make my own by putting oats in a food processor until it is smooth (approximately 1.5 cups of oats will make about a cup of oat flour).
- If sugar is a concern, feel free to leave out the maple syrup; I've made them both ways, and while I like the slightly sweet touch of the syrup version, the other is still delicious.
- Again, if sugar is a serious concern, feel free to cut back on the chocolate chips; I do recommend dark, bittersweet chocolate (70% cacao is my favorite) for more chocolate flavor without as much sugar.
If you are a big pumpkin spice fan, feel free to increase the amounts of spices for a stronger flavor.
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