Pumpkin Chocolate Chip Mini Muffins

GF V

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Description
These healthier pumpkin muffins are the perfect fall treat for those prepping for bulking season. As opposed to standard muffins, these pumpkin muffins are very high in heart healthy mono-unsaturated fats from all the almond butter and almond flour, as well as both fiber and vitamin E. The pumpkin is not only perfect for the season, but it keeps the muffins moist without the need for any added butter or oil. Sweetened with only honey and chocolate chips, these gluten free muffins are also lower in sugar without compromising on flavor!
Time
Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes
Cost
Total Cost:

Cost per Serving:
$0.14
Ingredients
Serving(s)
Wet
Dry
  • 1 cup Almond flour
  • 1 tsp Baking powder
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg, ground
Mix-in
  • 1/2 cup Chocolate chips
Instructions
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  1. Preheat your oven to 350F, and liberally grease a muffin tin. This recipe will yield 48 mini muffins
  2. In a large bowl, mix together the wet ingredients until fully combined with a silicone spatula
  3. In a separate bowl, whisk together the dry ingredients
  4. Add the dry to the wet, and mix with a silicone spatula until fully combined
  5. Fold the chocolate chips into the batter. Evenly divide the batter into the muffin tins, about 18 g each
  6. Bake at 350F for about 12-14 minutes, or until lightly browned and a toothpick comes out clean
  7. Cool totally before removing from the pan and serving. Store leftovers in the fridge or freezer
Notes
  1. I've gone with almond butter here, but any natural nut or seed will work, such as cashew butter, peanut butter, pistachio butter, pumpkin seed butter, sunflower seed butter, or tahini
  2. For the sweetener, either honey or maple syrup will work
  3. I've gone with almond flour here, but oat flour (1 cup, 90 g) will also work
  4. Instead of 48 mini muffins, you can make 12 standard sized muffins. Bake at 350F for about 18-20 minutes. Note that each full sized muffin is the equivalent of eating 4 mini muffin
  5. Instead of 48 mini muffins, you can make 24 pumpkin blondies. Line a 9x13" pan with parchment paper, and lightly grease with oil. Bake at 350F for about 30 minutes. Note that each blondie is the equivalent of eating 2 mini muffins
  6. To make these muffins sugar free (and low carb), replace the honey with sugar free syrup (1/4 cup, 80 g), and replace the chocolate chips with sugar free chocolate chips (1/2 cup, 85 g). Or you can omit the chocolate chips entirely
  7. For banana chocolate chip muffins, replace the pumpkin with mashed banana (2 medium, 220 g)
    1. For standard, neutral chocolate chip muffins, replace the pumpkin with unsweetened applesauce (1 cup, 240 g)
    Nutrient Original
    Recipe    		 Maple
    Syrup
    Mini
    Muffins    		 Oat
    Flour
    Mini
    Muffins    		 Standard
    Sized
    Muffins    		 Pumpkin
    Blondies    		 Banana
    Chocolate
    Chip
    Mini
    Muffins    		 Plain
    Chocolate
    Chip
    Mini
    Muffins    		 Sugar
    Free
    Chocolate
    Chip
    Mini
    Muffins    		 Sugar
    Free
    Without
    Chocolate
    Mini
    Muffins
    Calories 65 64 58 260 130 67 65 58 50
    Protein 2.1 g 2.0 g 1.8 g 8.1 g 4.1 g 2.0 g 2.0 g 2.0 g 2.0 g
    Fat 4.7 g 4.7 g 3.6 g 18.7 g 9.3 g 4.7 g 4.7 g 4.7 g 4.1 g
    Net Carbs 3.4 g 3.1 g 4.4 g 13.7 g 6.9 g 4.1 g 3.7 g 1.2 g 1.0 g
    Fiber 1.2 g 1.2 g 1.1 g 4.8 g 2.4 g 1.2 g 1.1 g 1.6 g 1.1 g
    Added Sugar 2.4 g 2.0 g 2.4 g 9.4 g 4.7 g 2.4 g 2.4 g 0.0 g 0.0 g
    Sugar Alcohol 0.0 g 0.0 g 0.0 g 0.0 g 0.0 g 0.0 g 0.0 g 1.2 g 0.9 g
    Nutrition Facts
    ------------------------------------------
    Servings: 48
    Serving Size: 1 mini-muffin
    Calories: 65
    ------------------------------------------
    Total Fat: 4.7g (6 %)
    Saturated Fat: 0.7g (4 %)
    Polyunsaturated Fat: 1.0g
    Monounsaturated Fat: 2.7g
    Cholesterol: 9mg (3 %)
    Sodium: 35mg (2 %)
    Total Carbohydrate: 4.6g (2 %)
    Fiber: 1.2g (4 %)
    Net Carbs: 3.4g
    Total Sugar: 2.8g
    Added Sugar: 2.4g (5 %)
    Protein: 2.1g (4 %)
    ------------------------------------------
    Vitamin B12: 0.02mcg (1 %)
    Vitamin D: 0.05mcg (0 %)
    ------------------------------------------
    Calcium: 28mg (2 %)
    Iron: 0.55mg (3 %)
    Magnesium: 25mg (6 %)
    Potassium: 89mg (2 %)
    ------------------------------------------
    Glycemic Index
    :
    38.7

    Glycemic Load
    :
    1.8

    Sources of Inspiration
    https://pin.it/3puHVMH3y
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