Healthy Pumpkin Chocolate Chip Muffins
Greek yogurt and pumpkin puree form the base of these moist, naturally sweetened muffins studded with chocolate chips. Baked with oat flour and warm pumpkin pie spice, they deliver autumn flavor without refined flour. Perfect for breakfast or an afternoon snack.
Ingredients
Instructions
- 1
Preheat oven to 350 degrees.
- 2
Combine pumpkin puree, Greek yogurt, eggs, and vanilla extract in a mixing bowl and stir until well combined.
- 3
Add brown sugar and stir until well mixed.
- 4
Add oat flour, baking soda, and pumpkin pie spice and stir until well combined.
- 5
Fold in chocolate chips.
- 6
Transfer batter to a greased muffin tin and fill each well two-thirds full.
- 7
Bake at 350 degrees for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
Tips
Fill each muffin well only two-thirds full to prevent overflow during baking.
A toothpick inserted in the center should come out clean to ensure muffins are fully cooked.
Good to Know
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Batter can be prepared up to 2 hours in advance and refrigerated before baking. Muffins freeze well for up to 3 months.
Serve warm from the oven or at room temperature. Reheat in a 300 degree oven for 5-10 minutes if desired.
Common Mistakes
Overfill muffin wells to avoid batter overflowing onto the oven floor.
Do not overbake to avoid dry muffins; start checking at 15 minutes.