It’s the most wonderful time of the year. Ha! I know that is a Christmas tune, but I wish it could be a Pumpkin Season tune. I know some of you might be tired with the whole pumpkin scene, but give it one more chance with these wildly easy to make and even easier to eat Pumpkin Chocolate Chunk Muffins.
I polled people on Instagram and asked what they wanted to see a pumpkin muffin recipe or a pumpkin bread recipe. The majority voted that they wanted muffins, so I got hard to work at making a delicious recipe that would also be easy to make. Let’s be honest, I’m not a baker. I like to bake but I much prefer to cook if given the option. This took me 4 tries, so hopefully you enjoy the finished product.
National Pumpkin Day
It just so happens that October is not only National Pumpkin Month but it is also National Pumpkin Day this Saturday, October 26th. So what better way to celebrate with a new Pumpkin Chocolate Chunk Muffin Recipe to go along with all your pumpkin products from Trader Joe’s and your Pumpkin Cream Cold Brew, am I right?!
You can make these pumpkin muffins as a nice snack for the whole family this week, for a Halloween gathering, or just for you co-workers because you like them. Celebrate National Pumpkin Day for me by making these pumpkin muffins as I’ll be traveling and probably eating a Pumpkin Pie Perfect Bar on the road on my way to FNCE in Philadelphia.
Why am I obsessed with Pumpkin? Well if you ask my friends it’s because I’m “basic” but if you ask me it’s because I love the flavor of pumpkin and I love how versatile it is. You can use it in a savory dish like my Ramen or in a sweet dish like my pumpkin cheesecake dish.
Pumpkin has some delicious health properties too since it’s high in vitamin C, beta carotene (coverts to vitamin A in the body), and fiber. It will not only keep your body running like a well oiled machine it will also give you some vitamins and minerals you need to feel your best, winning all around. Now, bake up some of these pumpkin chocolate chunk muffins that also happen to be gluten-free, dairy-free, and nut-free and confuse your friends when you tell them they are actually “healthy” for them.
Pumpkin Seed Butter
Speaking of pumpkin. I wanted to try baking with 88 Acre’s Pumpkin Seed Butter. I usually save it for my rice cake addiction but I wanted to see if you could indeed bake with it. I’ve tried baking with sunflower seed butter and sometimes, thanks to chemistry, it turns baked goods bluish green, yes bizarre. However, I had some luck here and the Pumpkin Seed Butter not only didn’t turn a funky color it made the muffins moist and oh-so-tasty.
I love pumpkin seed butter because it’s not super sweet and it’s packed with protein, yes protein. Did you know that 2 Tablespoons of the pumpkin seed butter has 9 grams of protein?! That’s pretty dang cool. It will fill you up and keep you satisfied, win-win-win. The other cool thing is that these muffins are completely nut-free (as well as gluten-free and dairy-free) so you can bring them anywhere and hopefully feed them to the masses with no worries.
Pumpkin Chocolate Chunk Muffins
Alright, now for the star of the show, the pumpkin chocolate chunk muffins that I’ve been teasing for a few weeks now. I brought these to the gym and they didn’t even last a few hours. People loved having them for a quick post workout pick-me-up and no one even knew that they were possibly even healthy for them.
Some people wished for more chocolate chunks, so, who am I to tell you how many chunks of chocolate you put in there?! Go ahead, live a little and don’t measure your chunks o’ chocolate. <3
Pro Tip: You can use peanut butter with this recipe if you can’t find pumpkin seed butter. I prefer Teddie’s Peanut Butter.
Pumpkin Chocolate Chunk Muffins
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Total Time: 27 minutes
- Yield: 12 1x
- Category: Breakfast, Dessert, Snack
- 1–1/2 cup oat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- Pinch Salt
- 1 cup pumpkin puree
- 1/3 cup pumpkin seed butter with no added sugar
- 2 large eggs
- 1/3 cup maple syrup
- 1/2 cup chocolate chunks (more if desired)
Preheat oven to 350°F and spray a 12-cup muffin tin with cooking
spray (or use muffin liners)
- In a large bowl, combine oat flour, baking soda, cinnamon & salt.
- Add in pumpkin puree, pumpkin seed butter, eggs, & maple syrup until well combined. Fold in chocolate chunks.
- Fill each muffin cup ~2/3 of the way and place in oven and bake for 20-22 minutes or until baked through.
How to make Oat Flour: place old fashioned/rolled oats in a blender or food processor and pulse until ground into a flour
Let me know if you make these and be sure to tag me @thesassydietitian and if you use @88acres tag them too. I love seeing all your delicious creations because I am always and forever on #teamweeatfood .
Pin Now, Muffin Later
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