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19Nov, 19
Clean Food Love
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Chocolate Chip Pumpkin Spice Muffins

Wait! We’re not quite ready to put away our #Pumpkin yet…

Ummm…..Pumpkin spice (+ chocolate) season is STILL going STRONG over here at CFC HQ (my family kitchen) what about y’all’s?!

Thanksgiving will be here SOON, so be sure to create a few more magical Fall memories in your kitchen…including THESE delectable Pumpkin Spice muffins!Pumpkin is super filling and satisfying, thanks to its high fiber content, but pumpkin is also low-calorie. So, it’ll fill you up, with high nutrients = energy fuel!

Pumpkin also contains beta carotene, which converts to a BIG dose of vitamin A when we eat it (that bright orange color!)

Vitamin A keeps our eyes healthy and boosts our bodies immunity to sickness and disease.

Eating pumpkin can keep us looking young too, thanks to beta-carotene that helps protect us from the sun’s wrinkle-causing UV rays = younger-looking skin.

➡️ Rachel’s Tips:

Pumpkin pie filling and pumpkin puree often sit in cans, or cartons right next to each other on the grocery store shelf.

It can be easy to grab one thinking it is the other because the two products look very similar.

However, they are VERY different products!

Pumpkin Puree (that can also be made at home very easily) should say ONLY Pumpkin on the ingredients label.

Pumpkin pie filling often has many ingredients, one of which is SUGAR.

So, flip those cartons over and READ the ingredients.

We want pure pumpkin puree with nothing added.Makes 24 mini muffins


  • 1 cup pure pumpkin puree
  • 1/4 cup maple syrup or raw honey
  • 2 large eggs, room temperature
  • 2 tsps vanilla extract
  • 1/3 cup nut butter (almond, cashew, or peanut butter)
  • 1/3 cup unsweetened almond milk, or unsweetened coconut milk
  • 2 ⅓ cup ground oats/oat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp of sea salt
  • 1 Tbsp pumpkin spice seasoning
  • 1/2 cup dark chocolate chips (+ more to sprinkle on top)
  • coconut cooking oil spray


Preheat your oven to 350 degrees f. In a food processor or blender, add all the wet ingredients: pumpkin puree, maple syrup, eggs, vanilla extract, milk, and almond butter. Blend until smooth.In a bowl whisk all the dry ingredients: oats, baking powder, baking soda, sea salt, and pumpkin spice. Whisk well and carefully add dry ingredients into your processor. Pulse just until incorporated. You might need to stop and scrape the sides of the blender with a spatula, then pulse again. Fold/stir in your chocolate chips.Lightly spray two 12 mini muffin tins or silicone molds with coconut cooking oil spray, then evenly divide the pumpkin batter amongst them. Add only 3/4 capacity of each muffin cup. Sprinkle tops with a few extra chocolate chips if desired. Bake for 12-15 minutes. Check inserting a toothpick into the center, to make sure that the muffins are fully cooked.Let your muffins cool on a wire rack. Enjoy these and tag me @CleanFoodCrush with a photo of how yours turned out!


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