These kid-friendly Pumpkin Spice Muffins are the perfect blend between banana bread and a chocolate chip pumpkin treat.
They’re simple, gloriously healthy and aren’t overly sweet, making them a great breakfast. By using one bowl, you’ll keep the cleanup to a minimum. Get ready to enjoy a delicious muffin that you don’t have to feel guilty about indulging in!
Freezing
These freezer-friendly muffins pair wonderfully with eggs. Freeze muffins in freezer baggies, thaw in the fridge overnight and enjoy!
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Bakery-Style Pumpkin Spice Muffins (Dairy + Gluten-Free)
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Course: ,
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Prep Time: 5 minutes
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Cook Time: 18 minutes
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Total Time: 23 minutes
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Yield: 8 1x
Description
These kid-friendly Pumpkin Spice Muffins are the perfect blend between banana bread and a chocolate chip pumpkin treat. They’re simple, gloriously healthy and aren’t overly sweet, making them a great breakfast. By using one bowl, you’ll keep the cleanup to a minimum. Get ready to enjoy a delicious muffin that you don’t have to feel guilty about indulging in!
Ingredients
- 2 small bananas, VERY ripe (about 2/3 cup)
- 1/4 cup pure maple syrup + plus 1 tablespoon
- 1/2 cup pure, canned pumpkin
- 1 egg
- 3/4 teaspoon pure vanilla extract
- 1 1/4 teaspoons pumpkin spice
- 1 1/2 teaspoons cinnamon
- 1/2 cup quick oats
- 3/4 cup oat flour
- 1/4 teaspoon Himalayan pink salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 40 dark chocolate chips (check for FfL-friendly ingredients; dairy-free if necessary)
Instructions
- Preheat oven to 425 degrees and grease muffin tray with coconut oil.
- Add maple syrup, pumpkin, egg and vanilla. Mix well. Add pumpkin spice, cinnamon, oats, flour, salt, baking soda and baking powder. Mix until no dry pockets remain.
- Evenly spoon mixture into muffin tins. Recipe yields 12 small muffins OR 8 large muffins. Top each muffin with five chocolate chips (optional). Bake for 5 minutes at 425 degrees (this helps muffins rise). Keeping muffins in the oven, reduce the heat to 350 degrees and bake an additional 13-15 minutes for smaller muffins, 16-18 minutes for larger muffins. Check muffins with a toothpick and remove from oven when baked through. Allow muffins to cool before serving. Enjoy!
- If you want to bake this as pumpkin bread instead of muffins, pour the batter into a greased 9×5 bread pan and bake for 30-40 minutes. Check with a toothpick and remove from the oven when baked through. You can add 1/2 cup chopped walnuts or pecans to the batter for a little crunch.
Notes
Leftovers: Muffins remain freshest stored in the refrigerator in an airtight container. They’re delicious warmed in the oven or toaster oven.
Dairy-free: Use dairy-free chocolate chips.
We recommend organic ingredients when feasible.
Nutrition
- Serving Size: 8
Keywords: Pumpkin Spice Muffins, Muffins