Pumpkin Chocolate Chip Muffins

Gluten free, moist, and so yummy. Maybe I'm a basic white girl, but if you're looking at this recipe, so are you ;)

LET'S CHAT

In the fall, I go to outrageous lengths to eat anything and everything pumpkin. I recognize that I sound like such a basic girl when I say that, but I'll honestly own it because it's sofreakinggood. I wanted to make these muffins with oat flour because oats are so good for you! They're packed with fiber, antioxidants, phytonutrients, and minerals. Sweet, yummy, and a touch of healthy, and it's a yes from me :)))

INGREDIENTS

1 can (15 oz pumpkin puree)

2 eggs

1 3/4 cups oat flour

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

1 tsp baking soda

1 c granulated sugar

1/2 c brown sugar

1 tsp vanilla extract

1/2 c vegetable oil

2 c semi-sweet chocolate

RECIPE

1. Preheat oven to 375 degrees.

2. In a medium mixing bowl, combine the oat flour, spices, baking soda, and sugars.

3. In another bowl, mix the pumpkin, vegetable oil, and vanilla.

4. Add the dry ingredients to the wet slowly. Whisk them together well, until the mixture is creamy and lump-free.

5. Slowly add the chocolate chips until it's well-mixed.

6. Grease a muffin tin and fill each of the muffin cups 3/4 of the way full.

7. Bake for 13 minutes.

8. Let them cool, take them out, and eat them all. Eat them all forever.

FEEDBACK

I would love to hear what you think, what you did differently with the recipe, or any suggestions you have! Let me know if you loved it, hated it, or have any questions. Thanks so much for reading.

Direct message me on Instagram, message me on Facebook, or email me! :)

@balancedailynutrition

balancedailynutrition@gmail.com