Gluten-Free Healthier Pumpkin Bread (or Muffins) with Chocolate Chips

Turkey Day is tomorrow! I am looking forward to a day with family, celebrating all that I have to be thankful for. I’m making these delicious, festive muffins to have for breakfasts this week.

These muffins call for gluten-free flour, but regular flour will also work. I’ve reduced the sugar, amped up the spice, and added dark chocolate chips. The result is a healthier recipe that still tastes amazing. I also added delicious whole grains that keep you full for longer.

This recipe makes a double batch, but if you have a lot of people around, they won’t last. The muffins can also be frozen if you need to keep them fresh longer.

Gluten Free Flour Options

I wrote this recipe to use coconut flour, but I prefer apple flour. Unfortunately, I haven’t been able to find it lately. If you aren’t a coconut fan, you can also use regular flour.

Ingredients

  • 15 oz can pumpkin puree
  • 1 1/2 c coconut (or apple) flour
  • 1 c old fashioned oats
  • I c gluten-free flour
  • 2 c sugar
  • 4 eggs
  • 2/3 cup water
  • 1/2 c melted coconut oil
  • 1/2 c unsweetened applesauce
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp clove (heaping)
  • 1/4 tsp ginger (heaping)
  • 1 c dark chocolate chips
  • 1/2 c millet
  • 1/2 c chopped walnuts

Directions

Prepare either bread pans or muffin pans. Grease with avocado oil spray. This will make three loaves or about 36 muffins. I usually do a combination of both, but I prefer the muffins for easy portion control.

Preheat the oven to 350. Mix the flour, oats, and millet together in a medium bowl. Next, use a whisk to mix in the baking soda and spices into the flours. In a large bowl, mix the wet ingredients (plus the sugar): pumpkin, eggs, oil, water, applesauce, and sugar. Add the dry ingredients to the wet, and stir in the walnuts and chocolate chips.

(Normally, I just mix it all in one bowl, but this recipe is so big that it’s best to use two bowls.)

Divide the batter into bread pans or use a scoop to make muffins.

Bake the bread for 50-55 minutes on 350, or bake the muffins for about 20 minutes. You can tell they are done when a toothpick inserted in the middle comes out clean.

I used a small cookie scoop to place bites on a parchment-covered sheet pan. Place the pan in the freezer for 20-30 minutes to harden.

Download the Recipe

Below is a printable PDF version of this recipe:

Let me know if you try this recipe, and I hope you have a Happy Thanksgiving!

Never miss a post! Subscribe below for new blog posts to be delivered straight to your email. You can also find me on Instagram and Facebook.

Leave a Reply