Packed full of fiber and potassium, pumpkin offers the perfect combination of the nutrients you need and the flavor you are looking for. These skinny pumpkin chocolate chip muffins are sure to be a hit with your family and friends for breakfast or a yummy snack throughout the day. Fun fact, you can make your own oat flour to use in this recipe at home in just a matter of seconds! Found out how in my quick how-to video below.
- 1 cup canned pumpkin 2 tablespoons honey
- 2 tablespoons Splenda brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 Tablespoons of PB2
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon pumpkin pie spice, optional
- 1 cup + 1 tablespoon oat flour
- 1/3 – 1/2 cup dark chocolate chips
- Preheat the oven to 350 degrees F. Spray a muffin tin with nonstick spray; do not use muffin liners with these.
- Combine the pumpkin, honey, brown sugar, vanilla, and egg in a bowl. Beat until combined.
- In another bowl, stir together the salt, baking soda, baking powder, cinnamon, nutmeg, pumpkin pie spice, PB2, and oat flour.
- Add the dry to the wet mixing until just combined. (Over-mixing will result in dense muffins)
- Stir in the chocolate chips.
- Separate the mixture evenly among 9 muffin cavities and place a few extra chocolate chips on top if desired
- Bake for 18-22 minutes or until a toothpick when inserted into the center comes out clean. Remove and allow to cool and then remove them from the muffin tin.
Learn how to make these in my video below!