FALL IS HERE! All the fall taste with fewer calories.
Fall is officially here and to celebrate my absolute favorite season I wanted to share a healthier version of chocolate chip pumpkin muffins (you're welcome).
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Pumpkin spice and everything nice.
To me, fall gives me feelings that I truly cannot explain. When I think of crisp air, red and orange leaves, warm coffee and cozied-up evenings with a blanket and lit candle I can't help but get a little (or a lot) emotional. Some people may think this is dramatic or overboard but it's how I feel and I fully embrace it.
Fall oftentimes is accompanied by carbs, sugars and comfort food and while I choose to eat as healthy as possible I don't want to miss out on those simple joys all together so I whipped up my version of healthier chocolate chip pumpkin muffins and want to share the easy recipe with you. I hope you love it as much as I did!
Ingrediants:
-3 cups old fashioned oats
-1 tablespoon pumpkin pie spice
-1 1/2 teaspoon baking soda
-3/4 teaspoon fine sea salt
-2 eggs
-1 cup unsweetened almond milk
-1 cup 100% pure pumpkin (canned)
-1/2 cup Walden Farms maple syrup
-3 tablespoons melted coconut oil
-1 teaspoon vanilla extract
-1 bag dark chocolate chips (I used jumbo size)
-optional: sugar to sprinkle on top
Instructions
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1. Preheat oven to 375 degrees.
2. Place parchment paper or muffin cups into muffin tin.
3. Place the oats into a blender or food processor and blend until flour-like consistency.
4. Add the pumpkin pie spice seasoning, baking soda, and sea salt and pulse until mixed together.
5. In a separate large mixing bowl whisk the eggs, milk, 100% pure pumpkin, maple syrup, coconut oil and vanilla extract until mixed evenly.
6. Slowly add the dry ingredients to the wet ingredients until mixed together (be careful not to over-mix).
7. Add the bag of chocolate chips and stir in.
8. Using a spoon or ice cream scooper add the mixture to the muffin tins. Each muffin holder should be about 3/4 full of mixture.
9. Optional: sprinkle a pinch of sugar onto the top of each muffin.
10. Bake for 15-18 minutes. You will know they are done when you stick a toothpick into the center of the muffin and it comes out clean.
11. Let the muffins cool for about 10 minutes and then serve. BONUS: serve right out of the oven with a scoop of vanilla ice cream and a drizzle of carmel sauce ;).
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