Gluten-Free Pumpkin Chocolate Chip Muffins

Oat flour takes the place of wheat in these moist pumpkin muffins filled with cranberries, chocolate chips, and flax seeds.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 221 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ½ cup semisweet chocolate chips
• ¼ cup milk
• ¼ teaspoon ground allspice
• ⅓ cup honey
• 1 ¼ cups pumpkin puree
• cooking spray
• ⅓ cup sweetened dried cranberries (such as Craisins®)
• ⅓ cup coconut oil, melted
• ⅓ cup ground flax seeds
• 1 ½ cups oat flour
• ⅓ cup old-fashioned rolled oats

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin.

Step 3

Mix oat flour, flax seeds, baking soda, salt, cinnamon, ginger, nutmeg, and allspice in a bowl.

Step 4

Whisk pumpkin puree, eggs, honey, coconut oil, milk, and vanilla extract together in a separate bowl. Pour in flour mixture and gently stir. Add chocolate chips, oats, and cranberries and fold in.

Step 5

Divide batter evenly among the muffin cups.