If you liked these easy gluten-free blueberry muffins, you'll adore this chocolate chip variation on the same basic gluten-free muffin recipe. A straightforward basic recipe for gluten-free chocolate chip muffins is used, and your preferred kind of chocolate chips are then blended together. Why are these gluten-free? These chocolate chip muffins with only a small change in flour are gluten-free, as was described with the blueberry muffins, use all-purpose gluten-free flour, such as better batter, in a 1:1 ratio to make these gluten-free. As always, make sure the remaining components you use, such as the chocolate chips, are gluten-free as well. The remaining ingredients are all naturally free of gluten, but it's always a good idea to read the labels to prevent any cross-contamination. Making Chocolate Chip Muffins Without Gluten: A Few Tips Be sure to incorporate the chocolate chips when baking these muffins. Since they won't be shredded by the mixer, they will be able to stay whole thanks to this. 
Although we love semi-sweet chocolate chips, you may use any type of chocolate chips to make these. It's all up to you. The muffins can be prepared ahead of time and kept for up to a week after baking by sealing a container with a tight-fitting lid. No need to refrigerate them; they can be kept at room temperature. Wrapping these in foil and putting them in a freezer-safe storage bag will allow you to freeze them. You can either take them out of the foil and microwave them for approximately 30 seconds when you're ready to eat them, or you can let them defrost at room temperature. We think this is an excellent method to prepare breakfast or snacks in advance and simply reheat them while on the go. This warm pleasure can now be enjoyed. 
pumpkin chocolate chip muffins
Don't look elsewhere! These delicious, spicy, pumpkin-flavored muffins with chocolate chips are delightful. There is no other recipe for breakfast or dessert pumpkin chocolate chip muffins except this one. Despite having five excellent chocolate chip cookies, I'm always interested in trying new ones to see if they might be superior. A simple recipe yields a perfect 2 dozen, and it's quick to prepare. Contains chocolate chips and is moist with a strong pumpkin flavor. I'll have to make it as part of my annual list of pumpkin-themed sweets. In addition to these Pumpkin Cream Cheese Muffins. Considering how delicious those are. It's really simple to make the batter. All the ingredients were added by my two-year-old. I begin teaching them when they are little. I nearly filled the paper liners. It seems necessary for me to draw attention to my reliable cupcake pan. 
It's been barely a month, can you believe that? Ok. The opposite is true. Right out of the oven, these are the muffins. The flavor improves with time, as it does with any pumpkin delicacy. They become even moister as they sit and the pumpkin does its magic. After baking these for about a minute shorter than recommended, I discovered that I preferred them. It separates a fantastic muffin from a good muffin. Check yours for completion with the toothpick test. Lots of chocolate chips are present in these. Add roughly 1 1/2 cups if you would like a little less. Oil is essential for making bread and muffins incredibly moist. Regrettably, it is. That is why the pumpkin bread made by my mother-in-law is so delicious. Consequently, feel free to replace some of the oil with applesauce. That's what I always do. Okay. Every so often, I do it. 
pumpkin oatmeal muffins
You've probably tried baked pumpkin oatmeal muffins. Compared to plain oatmeal, baked oatmeal is much more texturized. It is chewy, velvety, and creamy, and it tastes a lot like bread pudding. Such a treat! These single-serving pumpkin oatmeal muffins are identical to baked oatmeals but are meant to be portable. You're going to split the batter into a muffin tray rather than spreading it out into a casserole dish. The outcome is a batch of delicious, healthy grab-and-go breakfast muffins for the whole family! This is what you require:
- You'll need plain old-fashioned rolled oats for these muffin tins.
- I advise using rolled oats that have been verified to be gluten-free if you want to keep these muffins gluten-free.
- Baker's powder
- Warm spices.
- These oat cups have a traditional pumpkin pie flavor thanks to the spice blend of pumpkin pie spice, cinnamon, and nutmeg. If all you have is cinnamon or pumpkin pie spice, by all means, use that.
- I would use a whole tablespoon if you're only using one spice.
- Salt brings out the pumpkin flavor to perfection!
- Pumpkin in a can. For these muffins, use just pure canned pumpkin.
- Avoid grabbing pumpkin pie filling, which has sugar and spices added, by accident.
- Egg provides a protein boost and aids in holding these muffins together.
- I'm not sure if the texture will change because I haven't tried making these with flax eggs.
- Maple sugar. Just 1/4 cup will be sufficient to organically sweeten the entire batch.
- If you'd prefer, you can use honey in place of the maple syrup.
- Vanilla essence Huge flavor enhancer!
- Milk, I like vanilla almond or unsweetened cashew milk; however, you are welcome to use any milk you have on hand.
- Although they are optional, I strongly advise adding chocolate chips.
pumpkin oat muffins
These pumpkin oat muffins are better for you since they have less sugar and fat, but they also have applesauce and pumpkin puree, which gives them incredible moistness and flavor. They're simply so delicious and ideal for breakfast or a quick snack.
- 1cup of pureed pumpkin (canned is best)
- unsweetened applesauce, half a cup
- 2eggs and 1/3 cup brown sugar
- 1/4cup vegetable oil and 1 teaspoon vanilla essence
- 5cups of all-purpose flour
- A few tablespoons for dusting and half a cup of rolled oats
- 1 teaspoon baking soda
- 2 of cinnamon
- 14 teaspoons of ground cloves
- 1/2teaspoon ginger powder
- 12 teaspoons of ground nutmeg
- 14 teaspoons of sea salt
To sprinkle on before baking, 1/4 cup raw pumpkin seeds Set your oven's temperature to 350 degrees Fahrenheit. Prepare paper liners for a 12-cup muffin tray. Add the pumpkin, applesauce, brown sugar, eggs, vanilla, and canola oil to a large bowl. With a wire whisk, blend these ingredients until well-combined. 
Add the flour, oats, baking soda, salt, and spices to the wet ingredients. Before folding the dry components into the wet ingredients, slightly mash the dry ingredients together with your fingertips. Keep mixing here to a minimum, but stop as soon as you notice the flour disappearing. Pour the batter into the 12 paper-lined muffin cups in an equal layer. Before placing the muffins in the oven to bake, top each with a few oats and a few pumpkin seeds. Bake the muffins at 350 degrees Fahrenheit for 17 to 19 minutes, or until the tops lose their sheen and spring back when touched. Allow the muffins to cool in the pan for 5 to 10 minutes before transferring them to a wire rack to finish cooling. 
pumpkin yogurt muffins
Pumpkin yogurt muffins are made with pumpkin, oats, and Greek yogurt. These are based on my popular banana oat Greek yogurt muffins and offer the same healthy snack muffin benefits for people who might not be the biggest banana fans or who simply want something a little more seasonal.
- 1 cup of Greek yogurt in its natural, unsweetened form.
- 1 ounce (or one cup) of pumpkin puree from a can
- Two eggs
- Two cups of oats that have been rolled
- ½ cup coconut palm sugar
- 1 1/2 teaspoon. baking powder
- ½ tsp. baking soda
- 1 measuring teaspoon of cinnamon
- 1 teaspoon. vanilla extract
- 1/2 cup chocolate chips, tiny or normal
- As a topping option, you can use pumpkin seeds or more chocolate chips.
Preheat the oven to 400 degrees Fahrenheit and prepare a muffin pan by spraying cooking spray into the cavities or covering them with paper liners. Set aside. 
Put all of the ingredients in a blender or food processor, except for the chocolate chips, and process on high speed for about two to three minutes, or until the oats are broken down and the batter is smooth and creamy. Hand-mix the chocolate chunks into the mixture. Pour the batter into the prepared muffin tin, filling each cavity to about three-quarters of its capacity. If you choose, you can top each muffin with a sprinkling of pumpkin seeds or chocolate chips before baking. Bake the muffins for 15 to 18 minutes, or until the tops are firm and a toothpick inserted into the middle of a muffin comes out clean. Before removing the muffins from the pan, you should let them rest there for around ten minutes. Keep for up to a week in an airtight jar on the shelf. 
pumpkin quinoa muffins
These muffins are produced without using any oils, eggs, dairy products, or gluten, and they include a pumpkin quinoa filling. In addition to this, their sweetness comes from the natural sugars that exist in the fruit. You won't find a more nutritious muffin than these pumpkin quinoa muffins anywhere else. There is no oil and very little sugar. Additionally, there is very little sugar present. What do they have to offer? Packed full of protein, fiber, and pumpkin taste in abundance. The foundation of these delicious muffins is a straightforward combination of handmade oat flour, quinoa flakes, and blanched almond flour. Because of this combination, they come out exceptionally soft and moist. The banana, pure maple syrup, and coconut sugar are the three sweeteners that come after that. 
After that, all you need is some organic pumpkin, a flax egg, a little bit of plant-based milk, and a variety of seasonings. I'm telling you, once you try one of these muffins, you are going to fall head over heels in love with them. The wonderful thing about muffins is not only that they are a highly substantial and hearty breakfast option, but also that they are quite easy to transport. You can still have a nutritious breakfast even if you grab one (or two!) of these and throw them in your bag along with a little package or container of nut butter on your way out the door. These are much better slightly reheated, so if you have a toaster oven at your workplace, don't hesitate to use it. Fortuitously for me, Matt is not a big fan of muffins, so I've been eating these puppies for breakfast and as a snack all week long. 
0 point pumpkin muffins
Eight Pumpkin Spice Muffins for Weight Watchers, each has 0 points worth of sugar. When autumn arrives, I throw myself wholeheartedly into the season. I adore everything about autumn—the vibrant hues of the leaves as they transform, pumpkins and scarecrows, cozy fires in the fireplace, crisp, clear days, spiced cider, and don't even get me started on the Pumpkin Spiced Latte from Starbucks. During this time of year, my favorite things to do are to cook and put the finishing touches on my home. Baking is a traditional activity that ushers at the start of the fall season. These muffins are delicious, and you don't even have to be trying to manage your weight to enjoy them. 
They are delectable, and we solemnly swear by that assertion. How well-received are these 0-point pumpkin muffins? They have been re-pinned over 120,000 times on Pinterest by themselves! Over seventy thousand times, people on Facebook choose to bookmark the recipe. Wow, that's pretty incredible, right? Autumn Delight I was looking for a fall treat on the Weight Watchers recipe site when I came on a recipe for Fall Pumpkin Spiced Muffins that appeared too delicious to be true. I decided to give them a try. Doesn't that just sound amazing? The fact that this dish requires only three components raises the bar even higher for its deliciousness.
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