From the Cook
From the Cook
From the Cook
1/4
Instructions
1
Preheat the oven to 400 degrees and line a standard muffin pan with paper liners.
2
In a large bowl, whisk the eggs, sugar and oil vigorously until frothy, then whisk in the pumpkin and almond milk until combined.
3
Add the oat flour baking powder, pumpkin pie spice, baking soda and salt to the wet ingredients and whisk until incorporated and no lumps remain. Fold in the chocolate chips.
4
Divide the batter evenly between the (12) muffin cups (it will be all the way to the top). Top with pecan pieces, and bake for 15-17 minutes or until golden brown and set.
5
Cool the muffins in the pan for 10 minutes, then remove and cool completely. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Room Temperature Ingredients 🌡️Bring eggs and almond milk to room temperature before mixing to ensure proper emulsification and create a lighter, fluffier muffin crumb structure.
- Toast Your Pecans First 🥜Lightly toast pecan pieces for 3-4 minutes before folding into the batter to intensify their nutty flavor and add subtle textural contrast to each bite.
- Don't Overmix the Batter ✋Fold ingredients together gently until just combined to avoid developing gluten in the oat flour, which would result in dense, tough muffins instead of tender ones.
- Chill Chocolate Chips 🍫Refrigerate dark chocolate chips for 15 minutes before adding them to prevent melting during mixing, ensuring beautiful defined pockets of chocolate throughout the muffins.
- Test with a Toothpick 🧪Insert a toothpick into the center of a muffin at the minimum baking time—it should come out with just a few moist crumbs, not wet batter, for perfectly baked muffins with tender centers.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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