Chocolate Chip Pumpkin Muffins

Loaded chocolate chip pumpkin muffins are a healthier more satisfying version of this classic fall treat. Instead of refined flour, they are made with omega-rich ground flax and heart healthy almond flour, they are also gluten, dairy, and grain free!

Course Breakfast, Snack

Cuisine American

Keyword healthy chocolate chip muffins, pumpkin muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 313kcal

Author Kelli Shallal MPH RD

Ingredients

1 ½ cups ground flaxseed
1 cup almond flour blanched
⅔ cup pumpkin canned puree
⅓ cup honey
3 eggs
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1 cup chocolate chips use less if you want or use stevia chips if you want less sugar
12 teaspoons pumpkin seeds

Instructions

Preheat oven to 350 degrees.
Combine all ingredients, excluding the chocolate chips, in a food processor. Process until smooth, stopping to scrap down the sides occasionally.
Once smooth, transfer to a bowl and fold in chocolate chips.
Line a muffin tin with 12 liners and fill each cup with mixture. Use all of the batter to fill 12 cups. Each cup should be filled to the brim (the won't expand that much.)
Top each muffin with 1 teaspoon pumpkin seeds.
Bake for 20-25 minutes or until inserted tooth pick comes out clean.
Let cool for 5-10 minutes before inhaling.

Notes

Allow muffins to cool completely before storing.

Nutrition