There’s no better way to get into the fall spirit than some festive baking! These pumpkin muffins are one of my favorite fall recipes because of how delicious they are without any white flour or white sugar. The ingredients in this recipe add some nutritional benefits without compromising on the flavor! Enjoy these muffins as breakfast, a snack or dessert!

Ingredients

• 1.5 cups oat flour

• 1 cup almond flour

• ½ tsp baking soda

• ¾ tsp baking powder

• ¼  tsp sea salt

• 1 tsp cinnamon (or pumpkin pie spice)

• Optional: ¼ tsp turmeric powder for color 

• 1 flax egg (1 tbsp ground flax seed + 3 tbsp water)

• 1 cup unsweetened applesauce

• ¼ cup pumpkin puree (not pumpkin pie filling)

• 3 tbsp coconut oil- melted

• 3 tbsp 100% pure maple syrup

• 2 tsp vanilla extract

• ¼ cup dark chocolate chips (+ 2-3 tbsp for topping)

Instructions

1. Prep a muffin tin by spraying with oil. Preheat oven to 350℉.

2. Make the flax egg by combining the flaxseed with the water. Set aside and allow to gel up for at least 7 minutes.

3. In a large bowl mix together the dry ingredients. (the first 7 ingredients)

4. In a separate bowl, mix together the wet ingredients. Make sure that all wet ingredients are at room temperature so that the coconut oil does not clump up when added into the mix.

5. Fold the dry ingredients into the wet ingredients until well combined. 

6. Fold in the chocolate chips.

7. Scoop the batter into the muffin tin. I used ¼ cup per muffin. Top with remaining chocolate chips.

8. Place in oven and bake for 23-27 minutes. Look for golden brown edges. A toothpick should come out clean.

9. Let cool on a wire rack.

10. Store in the refrigerator for up to 2 weeks or on the counter for 1 week. Enjoy!