Name: Bakery-Style Pumpkin Spice Muffins (Dairy + Gluten-Free)
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 8
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)

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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!

Bakery-Style Pumpkin Spice Muffins (Dairy + Gluten-Free)

Course: ,
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Yield: 8 1x

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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

Scale

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

Optional Addition:

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.
In a large bowl, mash banana until well mixed and smooth.
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!

Pumpkin Bread:

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