Pumpkin chocolate chip muffins

4 steps

Updated at: Tue, 15 Aug 2023 20:38:57 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per recipe

Calories2024.1 kcal (101%)

Total Fat87 g (124%)

Carbs268.7 g (103%)

Sugars110 g (122%)

Protein53.6 g (107%)

Sodium2391.1 mg (120%)

Fiber40.2 g (144%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 cuppumpkin puree

⅓ cuppure maple syrup

please see notes for substitutions

2eggs

2 teaspoonsvanilla extract

4 tablespoonsalmond butter

please see notes for substitutions

¼ cupunsweetened vanilla almond milk

any dairy-free milk will work

2 ¼ cuprolled oats

1 teaspoonbaking powder

½ teaspoonbaking soda

½ teaspoonsalt

1 teaspoonground cinnamon

½ cupdark chocolate chips

plus more for topping

Instructions

Step 1

Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.

Step 2

2. Starting with the wet ingredients first (pumpkin, maple syrup, eggs, almond butter, vanilla and milk) layer everything except the chocolate chips into a blender or a food processor and blend for about 30 seconds, or until smooth.

Step 3

3. Using a spoon, gently stir the chocolate chips into the batter. Pour the batter into the muffin tin, filling each. about 3/4th of the way full. Top with a few more chocolate chips then bake in the oven for 22 minutes, until light golden brown. Allow to to cool for at least

Step 4

10-15 minutes before stuffing in your face. Leftovers are good at room temperature for the first day but are best kept refrigerated for up to 5 days.