Food To Be Fit: Pumpkin Muffins

Trust me when I say that these muffins are to die for. Usually I make a double batch and freeze some...they're that good. This recipe does make small muffins (they are only 100 calories when you separate them into a 12-hole muffin tray), so you can either make a double batch (for regular size muffins), or enjoy your small 100-calorie snack. DSC_1404


  • 1 cup pumpkin puree
  • 2 tbsp raw honey
  • 2 tbsp coconut sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1/4 tsp salt
  • 1 tbsp chia seeds
  • 1 tsp flax seedsDSC_1414
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp pumpkin pie spice
  • 1 cup oat flour (oats that have been blended - note: measure oat flour after blending)
  • 1/2 cup dark chocolate chips


  1. Preheat oven to 350 F. Lightly oil muffin tin.
  2. Combine pumpkin puree, honey, brown sugar, vanilla and egg in a bowl. Mix well.
  3. In another bowl, stir together salt, baking powder, cinnamon, baking soda, nutmeg, pumpkin pie spice, chia seeds, flax seeds, and oat flour.
  4. Add the dry to the wet and mix until combined. Stir in chocolate chips.
  5. Separate the mixture among a muffin tray and place a few extra chocolate chips & chia seeds on top.DSC_0018
  6. Bake for 16 minutes (they will still be soft). Remove from oven, allow to cool and then remove from muffin tin.

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