Pumpkin spice fever is in full force at the moment! Here is a delicious, chocolatey way to enjoy this fall food craze without breaking your calorie or money bank. I adapted this recipe from it’s original version multiple times to finally come up with my own, perfect result. I cut both the sugar and oil amounts in half (!), replaced white flour with whole-grain oat flour and added ground flaxseed for a nutrient packed little muffin. Plus, there’s dark chocolate in there for even more antioxidants (cue *thumbs up*).
The result is a pumpkin treat that is perfect for breakfast, a snack or dessert. My favorite way to eat them is topped with a spoonful of peanut butter or crumbled on top of vanilla yogurt. No matter how you choose to enjoy them, they will definitely satisfy your sweet tooth in the healthiest way possible.
Chocolate Chunk Pumpkin Spice Muffins
1 ¾ C oat flour* 1/3 C brown sugar
¼ C ground flaxseed 3 Tbs. molasses
1 tsp. baking soda 2 Tbs. canola oil
1/2 tsp. salt ¾ C milk
1 tsp. cinnamon 2 eggs, beaten
½ tsp. ginger 1 C canned pumpkin (NOT pumpkin pie filling)
¼ tsp. cloves 1 tsp. vanilla
1/8 tsp. nutmeg ½ C dark or semi-sweet chocolate chips
Preheat oven to 4000 F. Coat a 12-cup muffin tin with cooking spray. In a medium bowl, whisk together flour, flaxseed, baking soda, salt and spices. In a large bowl, mix together sugar, molasses, oil, milk, eggs, pumpkin and vanilla. Slowly add the dry ingredients to the wet ingredients and mix until just combined. Stir in chocolate chips. Pour batter into prepared muffin tins and cook 20 minutes or until done. Cool and enjoy!
*To make oat flour, add double the amount of flour called for with whole oats (i.e. in this recipe it would be 3 ½ C) into a food processor. Process until a fine flour has formed. Can also substitute whole-wheat flour or ½ whole-wheat, ½ white flour.