These Pumpkin Chocolate Chip Muffins easy, healthy and delicious! They are ready in under 30 minutes only using one bowl. Great for a quick on the go breakfast or a sweet filling snack.
1cup(240g) Pumpkin Puree * not pumpkin pie filling
1tspvanilla
1tbsp(21g) honey
2tbsp(30ml) Maple Syrup
1cup(120g) Bob's Red Mill Oat Flour
1cup(76g) Bob's Red Mill Whey Protein Powder*
1tspbaking powder
1/2tspsalt
2tsppumpkin pie spice
1/2cup(80g) Lily's Chocolate Chips * dark or milk chocolate
Instructions
Preheat the oven to 350 degrees Fahrenheit. Heavily spray a muffin pan with nonstick spray or alternatively use muffin liners (paper or rubber oven safe).
In a mixing bowl, add melted butter, eggs, pumpkin puree, honey, syrup and vanilla. Stir to combine.To melt the butter in the microwave, place in a microwave safe dish and melt slowly in 7 second intervals. If you do this too quick it will pop and explode in the microwave. Trust me.
Then, add in oat flour, whey protein, baking powder, salt and pumpkin pie seasoning. Stir to combine.
Fold in the chocolate chips.
Scoop batter into muffin cavities. Fill each one almost to the top.
Bake for 20 minutes or until toothpick inserted into muffins comes out clean.Finally, remove from oven. Allow muffins to cool for 10 minutes in pan before carefully removing from pan.