Pumpkin Chip Muffins
THM:E, low fat, sugar free, gluten/dairy/nut free (use gluten-free oat flour and allergy-friendly chocolate such as Pascha brand)
Author: Briana Thomas
Serves: 12 standard-sized muffins and 12 mini muffins
Ingredients
- 3 c. oat flour
- 1½ c. plain canned pumpkin puree
- 1½ c. egg whites
- ¾ c. water
- 1 T. refined coconut oil
- 1 T. apple cider vinegar
- 2½ tsp. baking powder
- 2 tsp. cinnamon
- 1 tsp. molasses
- 1 tsp. vanilla extract
- ⅜ tsp. THM Pure Stevia Extract Powder
- ⅜ tsp. each ground cloves, salt
- -
- ¼ c. sugar-free chocolate chips or chopped 85% dark chocolate + a few more for sprinkling on top
Instructions
- Blend everything but the chocolate chips together until smooth. (I do this in our Vitamix blender, but I'm sure you could also use a hand mixer.) Taste and add more sweetener if desired. Fold in the chocolate chips by hand and pour the batter into 12 (greased) standard-sized muffin tin holes and 12 mini muffin tin holes. Fill each hole ¾ of the way full. Top the batter with a sprinkling of additional chocolate chips and bake at 375* for 18 minutes (about 12 minutes for the mini muffins) or until a toothpick inserted into the center of a muffin comes out cleanly.
- Let the muffins cool for 10-15 minutes for best texture before eating. Store leftovers in the refrigerator. These muffins are good cold but do reheat well in the microwave.
Notes
We make our own oat flour by blending quick or old-fashioned oats in our Vitamix blender or coffee grinder.
The coconut oil used here adds a trace amount of fat per serving but improves the texture of the muffins. Between the coconut oil and chocolate chips there are about 2.5g fat per standard-sized muffin. Stick to 2 muffins to stay within THM:E guidelines. If you want to have more muffins or have a smidgen of butter or cream cheese on your muffins, go lighter on the chocolate chips and/or omit the coconut oil.
Feel free to use more sweetener, especially if you use 85% dark chocolate instead of sugar-free chocolate chips. (A lot of people say I under-sweeten my recipes.) I recommend adding some granulated sweetener (such as THM Super Sweet Blend) if you want to increase the sweetness. Start with a few teaspoons and taste as you go.
If you don't have mini muffin tins, you could just pour the extra batter into a small baking dish or loaf pan for pumpkin bars.
Don't omit the chocolate! It really balances the flavors and adds some oomph to a muffin made completely with oat flour. I'm not saying that the muffins aren't good without the chocolate - I'm just saying that the chocolate is in there for a reason. =P
The coconut oil used here adds a trace amount of fat per serving but improves the texture of the muffins. Between the coconut oil and chocolate chips there are about 2.5g fat per standard-sized muffin. Stick to 2 muffins to stay within THM:E guidelines. If you want to have more muffins or have a smidgen of butter or cream cheese on your muffins, go lighter on the chocolate chips and/or omit the coconut oil.
Feel free to use more sweetener, especially if you use 85% dark chocolate instead of sugar-free chocolate chips. (A lot of people say I under-sweeten my recipes.) I recommend adding some granulated sweetener (such as THM Super Sweet Blend) if you want to increase the sweetness. Start with a few teaspoons and taste as you go.
If you don't have mini muffin tins, you could just pour the extra batter into a small baking dish or loaf pan for pumpkin bars.
Don't omit the chocolate! It really balances the flavors and adds some oomph to a muffin made completely with oat flour. I'm not saying that the muffins aren't good without the chocolate - I'm just saying that the chocolate is in there for a reason. =P
Recipe by Briana Thomas at https://www.briana-thomas.com/pumpkin-chip-muffins/