Looking for some tasty healthy and easy breakfast ideas to make ahead for the week? These healthy pumpkin muffins with chocolate chunks will solve that for you! They’re a wholesome fall breakfast idea that you’ll want to eat in the morning or for a quick snack on the go. This easy pumpkin muffin recipe is flourless as we’re using gluten free oats and not flour and it’s refined sugar free (use honey, maple syrup or coconut sugar) and dairy-free.
Healthy Pumpkin Muffins | Easy Recipe
How many desserts can you bake with one pumpkin? Turns out many! After making the delicious pumpkin bread and devouring it within 2 days, I thought it would be a great idea to try and make some tasty pumpkin muffins. And boy, are they delicious! They’re nutty, sweet and chocolatey and so easy to make. You can mix them in 5 minutes, here’s what you’ll put in.
Pumpkin Muffin Ingredients
These muffins are made with real food ingredients – I peeled, chopped and boiled a small pumpkin, then pureed it using my immersion blender. I used some of the pumpkin in the pumpkin bread I shared a little while ago and portioned and froze the rest in freezer bags to use whenever I was craving something pumpkin…2 days later: these muffins were created. I highly recommend making your own pumpkin puree for the recipe, but if you don’t have the time, you can also used canned pumpkin puree, just make sure there’s nothing added to it. So here are the ingredients for these delicious breakfast muffins:
- Pumpkin puree
- Almond Milk
- Almond butter (or any nut butter)
- Butter or coconut oil
- Honey or maple syrup
- Plain quick oats – other types of oats will result in different texture, but might still work (haven’t tried it though!)
- An egg (I know
- Vanilla, cinnamon, nutmeg and baking soda
- Coconut flour
Now that we know what’s inside the muffins, let’s see how to make them.
How To Make Pumpkin Muffins
Once you start making these muffins, you’ll be surprised at how easy it is to make them! They’re perfect for meal prep as their prep takes no longer than 5 minutes. And for me I only needed to wash one bowl, one spoon and a fork (later of course the muffin tin as well). Love recipes like this! Here are the 4 steps to make them:
- Mix the ingredients for the muffins in a bowl using a fork or a whisk
- Line a muffin tin with muffin liners and fill each with the muffin mixture
- Chop dark chocolate or use chocolate chips and sprinkle on top of the muffins
- Bake at 180C/350F
And that is basically the entire recipe! The recipe is for a small batch, it makes 6 muffins, which for my appetite makes around 3 servings, so if you want to make more – adjust the recipe accordingly!
Hope you enjoy these!
- ½ cup pumpkin puree
- 3 tbsp almond butter
- ⅓ cup almond milk
- 1 tbsp butter
- 3 tbsp honey
- 1 cup quick oats
- 1 egg
- 1 tsp vanilla
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- 1/2 tsp baking soda
- ½ tsp coconut flour
- Preheat the oven for 180C/350F.
- Place all of the ingredients for the muffins except for the chocolate chunks in a bowl and mix until combined.
- Line a muffin tin with muffin liners and fill with the mixture (mine was enough for 6 muffins). Top each muffin with chocolate chunks.
- Bake the muffins for around 20 minutes or until a toothpick comes out clean after inserting into the muffins.
- Let them cool off, peel off the liners and enjoy!
- Store in an airtight container in the fridge for 4-5 days.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 167Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 36mgSodium 165mgCarbohydrates 20gFiber 3gSugar 10gProtein 5g
PS: If you’re looking for some seriously delicious healthier pumpkin muffins with cream cheese, check these out. The recipe is quite similar to this one, and also really delicious in a different way.