This post may contain affiliate links. Click here for my affiliate disclosure. Thanks for helping me feed (haha...get it..."feed"...nevermind) my ice cream addiction (and support my site so I can keep giving you free recipes).
I’m finding my fall groove, folks. I’ve never been a pumpkin + cream cheese fan, but this year I found out that pumpkin + chocolate is a winner and now I’ve been pumpkin/chocolating all the things. What kitchen is complete without a pumpkin chocolate chip muffin recipe?? I suddenly realized that I didn’t have one, so I adapted the Blender Banana Muffin recipe from my new calendar and voila! Pumpkin Chip Muffins…THM:E style! My sister Katelyn, one of my most brutally honest constructive critics, gave them her thumbs-up.
“But wait!” you say. “Chocolate is a THM:S ingredient!” Correctomundo, my friend. But I used a small enough amount in this recipe to squeak by (good for your wallet and your waistline), and I made a note about serving size in the Notes section of the recipe below, so be sure to check it out.
These babies don’t even take any special ingredients that you can’t find at your local grocery store! The flour I used is just plain ol’ oat flour, which you can make by grinding up dry oatmeal in your blender or coffee grinder. I used THM’s stevia, the most economical sweetener, to sweeten them, but you can substitute for that with your own favorite locally-sourced low-glycemic sweetener. (Use this sweetener conversion chart to help convert between sweeteners, but always taste and adjust.) For an economical chocolate, chop up an 85% dark chocolate candy bar instead of using Lily’s stevia-sweetened chocolate chips.
Since I used only oat flour in these muffins for budget reasons, they’re going to be denser than your typical pumpkin chip muffins made with white flour, but I love them. They have the best taste and texture if they’re warm, and they reheat well in the microwave!
You may also enjoy:
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
Have you ordered your copy of the newly-released Necessary Time 2018 calendar yet? Preorder ends Oct. 22, so order now to take advantage of the special shipping deal and $2 coupon for Necessary Food! I know it’s early, but you can use this as an opportunity to get Christmas shopping done! (There are price breaks on orders of multiple calendars.)
- 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
- 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.
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