Pumpkin Chocolate Chip Muffins


During the season of fall, I immediately become absolutely obsessed  with everything pumpkin, as the basic white girl that I am! I find Pumpkin Puree very hard to find in England, but once I found cans and cans of stacked up at Whole Foods, I bought multiple so I could start my baking. For my first recipe, I decided to start easy, by making some Pumpkin Chocolate Chip Muffins. I feel like everyone should experience the amazing taste of these, so I will share my recipe with everyone!

In a large bowl or food processor, mix together wet ingredients:

1 cup Libby’s Pumpkin Puree

1 tbsp Vanilla Extract

1 Large Egg

60 mL Walden Farms Calorie Free Maple Syrup

In a separate bowl or food processor, mix together dry ingredients:

1 Cup Gluten-Free Oats

2 tbsp Brown Sugar

0.2 tsp Salt

0.5 tsp Baking Soda

0.2 tsp Baking Powder

1 tsp Cinnamon

0.2 tsp Pumpkin Pie Spice

Once both bowls are mixed, combine and stir until blended.

Fold in 0.5 cups Dark Chocolate Chips.


Separate into Muffin tins


Bake at 180 Celcius for ~10-15 minutes

Bon Appetite 🙂 Let me know how you think of them!
Stay fit xx


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