*Everyone else who sees Fall decorations and Halloween stores opening at the end of August* – “NOOOOOO! It’s way too early.”
*Me* – pumpkin candle lit in the background, PSL in hand, mapping out my route to the nearest apple orchard…
Lol! But I can’t help it… Fall is my favorite season and pumpkin spice is at the top of my list of favorite flavors! So, yes, I know the Internet is oversaturated with pumpkin spice this and pumpkin spice that but here I am, giving you yet another recipe. But I am bias toward this one 😉
It’s pretty obvious that I love my fair share of healthier and lower sugar desserts but I’ll be the first to admit they usually taste… well, healthier! And most of the time I’m all on board for that. But I didn’t want these ones to taste like the “healthier alternative.” I wanted them to taste just like the pumpkin muffins that you can buy at a bakery or that your grandma made growing up… so yes, these contain some sugar! But they are gluten and dairy-free and I’m just happy that they are made with real-food ingredients (none of that preservative/chemical BS) and taste delicious 🙂
Flourless Chocolate Chip Pumpkin Spice Muffins
Ingredients
- 1 & 1/2 cups oats
- 1 cup pumpkin puree
- 1 cup organic cane sugar
- 1/3 cup coconut oil (melted then cooled)*
- 2 eggs
- 2 tbsp almond milk
- 1 tbsp pumpkin spice
- 1 tsp vanilla extract
- 1 tsp baking soda
- dash sea salt
- 1/2 cup chocolate chips (plus more for topping)
Instructions
BLENDER OPTION
- Preheat oven to 350F. Line 12 muffin tins.
- Add oats to your blender and blend on high until they become a flour-like consistency.
- Add the rest of the ingredients (except chocolate chips) to your blender and blend until fully combined. Stir in chocolate chips.
- Pour or spoon batter into lined muffin tins. Top with extra chocolate chips.
- Bake for 28-35 minutes or until a toothpick comes out clean.
IF YOU DON'T HAVE A BLENDER OR FOOD PROCESSOR
- Preheat oven to 350F. Line 12 muffin tins.
- Add oat flour (you can buy at many grocery stores or order on amazon), cane sugar, pumpkin spice, salt, and baking soda to a bowl and mix well.
- In another bowl, mix eggs, pumpkin puree, coconut oil, vanilla extract and almond milk.
- Add wet ingredients to dry ingredients and then fold in chocolate chips.
- Spoon batter into lined muffin tins. Top with extra chocolate chips.
- Bake for 28-35 minutes or until a toothpick comes out clean.
These were so fun to make and I learned I could bake with oat flour (: Everyone I gave some to absolutely loved them! Thanks so much for sharing this recipe
Oat flour is one of my favorites! So inexpensive and easy to work with 🙂 so glad you loved them!
So good made twice in one weekend. cut sugar in half, added pumpkin, vegan dark choc chips- brother said best muffins he’s ever had!
Our whole family loves them (even the baby)!! I made a batch with half of the sugar and half of the chocolate chips to give her and it was still very tasty! Thanks, Calla!!
Aww yay that makes me so happy to hear! So glad you guys like them 🙂
Can’t keep these in the house! We need more oat flour dessert recipes in this grain free gastroparesis household!
Yay! So happy you like them! I will work on that for you 😉
Can you make these using flax eggs?
Hi! I’m sorry I haven’t tried this recipe using a flax egg yet… if you try it out let me know how it goes! 😍
Hey Calla,
Have you tried making these with a different sweetener? maybe maple syrup and coconut sugar?
Hi Ally! Coconut sugar will work but I am not sure about maple syrup. Let me know how it goes if you try it! 🙂
OMG! This is so delicious and moist! I cut the sugar to 3/4 cup and it was perfect. This is the first time used oat flour and am surprised how easy it is. Please continue to create your yummy recipes! Thanks for all you do!
Awww, thank you so much for the kind words! I am so happy you love the muffins, they are one of my favorites for sure! 😊
WHAT IS NUTRITION VALUE FOR ONE MUFFIN?
Looks great, however, I’m a bit confused about the coconut oil with your description, “melt then cool”. Does it solidify differently, and therefor, it should cool prior to adding? I’m somewhat new to healthier eating so I’m kind of a “newbie”. Thanks so much!
Hi! Totally understand how that might be confusing! I melt the coconut oil and then let it cool for a few minutes so that it is still melted but not so hot that it will start to cook the raw eggs in the batter. Let me know if you have any other questions 🙂 hope you love this recipe!
So good! Never met a recipe from
calla I didn’t like. Such a good alternative with the oat flour, works just like regular flour!
You are so sweet! I am so glad you loved this one‚ it’s one of my all time faves!! xx