Pumpkin Chocolate Chip Muffins
Pumpkin Spice Chocolate Chips Muffins are a quick and easy fall treat!
- Prep Time: 5
- Cook Time: 20-22
- Total Time: 25-27 minutes
- Yield: 6 large muffins or 12 small muffins 1x
- Category: Desserts
- Method: Baking
- Cuisine: american
- Diet: Gluten Free
Ingredients
Units
Scale
- 2 cups Almond Flour
- 1/2 cup Sugar
- 2 tsp Baking Powder
- 1 tsp Pumpkin Spice
- 1/4 tsp Salt
- 2 Large Eggs
- 1/4 cup Oat Milk (or any other milk of choice)
- 1/2 cup Pumpkin Puree
- 1/2 tsp Vanilla Extract
- Chocolate Chips to taste (I usually use about 1/2 cup, depending)
Instructions
- Preheat oven to 350 degrees F.
- Combine all of the dry ingredients (almond flour, sugar, baking powder, pumpkin spice, salt) in a large mixing bowl. Whisk until evenly combined.
- Place all of the other, wet ingredients (eggs, oat milk, pumpkin puree, vanilla extract) into a medium mixing bowl and stir until combined.
- Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients and stir until just combined.
- Fold the chocolate chips in.
- Using either a spoon or a cookie scoop place the batter into either a greased or lined muffin pan until about 3/4 of the way full.
- Bake at 350 degrees F for about 20-22 minutes, until you can stick a fork into the muffins and pull it out clean.
- Take them out of the oven and leave them in the muffin pan for 2-4 minutes then move them to a cooling rack.
- If you eat them right out of the oven then they will be a bit gooey on the inside. If you let them cool completely, they will have a more “muffin like” consistency. I’ve enjoyed them both ways and either way they are delicious!
- Enjoy!!