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Mega Pumpkin Pie Muffins

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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes

Ingredients
  

  • ½ C pumpkin puree
  • 2 TBSP unsweetened applesauce
  • 2 TBSP maple syrup (Lakanto, monk fruit)
  • 2 TBSP oil: coconut, walnut, almond
  • 2 tsp. vanilla
  • 2 eggs
  • 1 C flour: oat, GF, AP, WW
  • 1 tsp. stevia, stevia brown sugar, or sweetener
  • ¼ tsp. sea salt
  • 1 ½ tsp. cinnamon
  • ¼ tsp. pumpkin pie spice
  • 1 tsp. baking powder
  • Pinch of nutmeg
  • 70 g mini chocolate chips* dairy-free
  • Optional mix-in, for added crunch: pepitas, or pumpkin seeds

Instructions
 

  • Preheat the oven to 350°F
  • In two separate bowls, mix the wet ingredients in one and the dry (excluding the chocolate chips) in another
  • Combine the wet and dry ingredients together
  • Fold the chocolate chips into the batter
  • Spray a muffin pan (size of your choosing: mega, regular, or mini) with cooking spray or line with muffin liners, and fill each muffin tin ~¾ of the way full
  • Bake for 22-24 minutes for mega muffins, 17-19 minutes for regular, and 7-9 minutes for mini, or until a toothpick inserted into the center comes out clean

Notes

  • *Chocolate chips: these muffins are naturally dairy-free, so long as dairy-free chocolate chips are used (Enjoy Life is an allergen-friendly chocolate that bakes incredibly well and tastes just like chocolate!)
  • Topping ideas: brown sugar, cinnamon and sugar or brown sugar, an oat crumble
  • Store in an airtight container for 3-5 days or in the fridge so they last longer
Tried this recipe?Let us know how it was!