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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.
Click here for pumpkin recipes!
“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!
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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.)
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- 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
Thank you for your recipes! I refer to them and use them often. I have a question concerning the pumpkin chip muffins. I assumed the 3 cups of oat flour was possibly 3 cups of oats ground into flour. As I ground three cups of oats I wondered if it was an actual 3 cups of oat flour. I ended up with 3 cups of oat flour. The batter was thick! Then, after baking the consistency was baked thick. Any help on this and why my batter was so thick? Thank you!
The oat flour is meant to be measured after grinding, so 3 cups of oat flour, not 3 cups of oats. Make sure to measure correctly by spooning from one measuring cup into another without packing the flour and then level off with a knife or another straight edge. 🙂 I’m not sure why the batter was so thick!
Is it okay to omit molasses if i don’t have any?
Sure, you’ll just lose that extra depth of flavor.
Hi Brianna, I tried making your pumpkin chip muffins. They didn’t rise and it’s like they cook? It basically tasted like heated up dough. I used THM baking blend because I didn’t have any oat flour but I had all,the other ingredients. Can you tell me what went wrong? I hate it when recipes don’t come out. Such a waste of expensive ingredients. Thank you.
Hi Pam! I’m afraid THM Baking Blend isn’t a good substitute for oat flour because they have very different properties and different textures and soak up different amounts of liquid. For future reference, you can make your own oat flour by grinding old fashioned or quick oats in a coffee grinder or high powered blender to a flour consistency. 🙂 I have a feeling that the flour swap was what made these not turn out.
I don’t have a mini muffin pan. If I used 2 standard sized muffin pans, how many muffins would I make?
Hi Janet! I don’t know the exact number, but just fill the tins 3/4 of the way full until all the batter is used. 🙂
If it helps anyone else, this recipe makes 18 regular sized muffins 🙂
I followed the recipe exactly and I have so much batter left over. I wonder what the difference is. I am excited to try them. I found the chocolate you recommended in your cookbook at Aldi’s.
Hmm…that’s strange! I made 12 standard sized muffins and 12 mini muffins…I’d say just keep making muffins in the size of your choice until you run out of batter. 😉
Those look amazing! I’m excited to try them. I’m a newbie to this and have a question – can you use the THM Super Sweet or Gentle Sweet instead of the THM Pure Stevia Extract Powder? (I have the other two on hand and don’t want to buy additional sweeteners if I don’t have to.) If you can how much would you put of those in instead of the straight Stevia? Thanks so much!!!
Hi Melissa! Yes, you can substitute whatever sweetener you prefer. This chart should help: https://media.trimhealthymama.com/wp-content/uploads/sites/4/2017/05/07222306/THM.Sweetener-Conversion-Chart.pdf
I recommend starting with less sweetener than you think you’ll need, then tasting and adding more as you go to make sure you don’t accidentally oversweeten.
Thank you!!!
Is there a way to make this into a loaf instead of muffins? I’m supposed to bring a pumpkin bread to a women’s conference next week, and this sounds delicious! 🙂
You’re welcome to try, but I’m not sure that it would bake all the way through without being gummy in the center (oat flour has that effect). I would definitely test it out at home first before taking it anywhere. 🙂
Could I sub the oat flour for the THM baking blend? I don’t have enough oats to make 3 cups worth of oat flour. 😛
You can try but you may not need as much THM Baking Blend since it’s drier than oat flour. 🙂 I’m not sure how it would affect the texture.
How many muffins for an E snack? Can I eat alone or do I need to pair it with something?
“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.” The muffins include protein in the oat flour as well as the egg whites, so it’s not necessary to add more protein but you’re welcome to do so if the muffins themselves don’t hold you over until your next meal.
I don’t have any oat flour, can I substitute coconut flour or flax meal?
No, those are both THM:S flours and soak up different amounts of liquid than oat flour does. You can make oat flour by grinding regular dry old-fashioned oats to flour in a coffee grinder or blender. 🙂
Ok, thanks!
I made these last night and I really liked the flavors! I halved the recipe and used a large silicone muffin pan. Any ideas why they would have ended up super flat? Mine tasted good- but they didn’t look as pretty as yours.
Maybe the holes in your pan were bigger than mine. 🙂 The silicone may also have something to do with it, but I’m not sure on that exactly since I don’t have much experience with silicone. I would try again with a standard-sized metal muffin tin if you can.
I am going to make these ASAP ! Could you perhaps list the nutrition facts ? Thank you !
Hi Jasmine! I usually don’t list nutrition facts because the healthy eating lifestyle I follow doesn’t require counting and I like to embrace that, but if you put the link into My Fitness Pal you should be able to pull the info easily. 🙂
My daughter & I made these this evening & they were incredible! We only used 1/8 tsp Stevia & they were sweet enough for us. My husband is even taking one to work tomorrow for a gluten-free coworker of his.
I’m so glad you enjoyed them, Michelle!
I swear you had an S version of these too, my brain lied! I’ll give this one a try, thanks!
Do they freeze well?
I’ve never tried it, but most muffins do so I don’t think that would be a problem.
Is there anything that I can sub for molasses? Can I leave it out? It’s not something I ever use, so I don’t keep it in my pantry.
You could try using some maple extract instead. I just like the “brown sugar” flavor it adds. 🙂
If I use the THM Baking Blend instead, would that keep it in E territory? Thanks for sharing!
Hi Erin! I don’t recommend substituting THM Baking Blend for the oat flour because the Baking Blend soaks up more liquid and you would need to make adjustments to the liquids and conditioners in the recipe. 🙂
The ingredients say: 3/8 tsp each clove, salt…
am I missing something?
Use 3/8 tsp. of each of those ingredients. 🙂 Salt and ground cloves.
Pumpkin and chocolate = love story in my mouth. These look incredible!
2 standard size for an E – how many if eating the mini size?
Oh, probably 6-8. 🙂 Just a rough guestimate.
My muffin tins are old, so I have to use liners. Should I then spray the liners?
I wouldn’t bother. 🙂
Question…..why refined coconut oil? Can I use unrefined? Thanks!
I didn’t want a coconut flavor in the muffins. 🙂 If you don’t mind that, feel free to use unrefined coconut oil.