Though I’m sharing this recipe for my pumpkin spice chocolate chip muffins…I am not ready for PSL season. We are only a couple of days away from September but I’ll be honest…I am NOT ready for fall. I’m still waiting for summer here in San Francisco (September & October tend be warmer here than July/August. I know it’s strange). I also quit my job a couple of weeks ago so I am totally in summer vacation mode.
But my feed has been flooded with posts around Califia Farms Pumpkin Spice Almond Milk and even for pumpkin-spice scented deodorant, I’ve learned I have to accept the reality. Pumpkin spice season is coming and is here to stay for a good few months.
So, I decided to sift through my blog archives and pull out this recipe for my pumpkin spice chocolate chip muffins from last year. I created these only a month after I became gluten-free and now I am grateful I have a recipe to come back to this year!
• 2 cups oat flour (if needed, make sure it’s gluten-free)
• 1/2 cup Enjoy Life mini chocolate chips
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin spice
• Pinch ground ginger
• 1/2 teaspoon salt
• 1/2 cup maple syrup
• 2 large eggs, room temperature
• 1/3 cup coconut oil
• 1/2 cup apple sauce (I used sweetened)
• 1/2 cup pumpkin puree (plain pumpkin, not sweetened)
• 1/2 cup almond milk (I used sweetened)
Now I know the ingredient list may look intimidating but most of the things on this list are items you use on a weekly basis! The only items I had to go out of the way were for the apple sauce and pumpkin puree. These pumpkin chocolate chip muffins are a healthier twist on traditional recipes as it’s gluten-free and dairy-free, and butter-free!
1. Preheat oven to 450 degrees (F). Line a muffin tin with paper or foil liners; set aside.
2. In a large bowl combine the oat flour, mini chocolate chips, baking soda, baking powder, cinnamon, ginger, pumpkin spice and salt; whisk well to combine. In a separate bowl whisk together the maple syrup, eggs, oil (or butter), applesauce, pumpkin puree and milk; mix well until thoroughly combined. Slowly add the wet mixture to the dry mixture until combined. Lick if desired :D.
3. Place the muffins into the over for 10 minutes at 450 and then bake at 400 for another 5-8 minutes.
4. Let them cool and enjoy!
I’ve found these muffins stay good for 3-4 days in a airtight container before drying out. So eat ’em, freeze ’em, or share ’em!