Pumpkin is My Spice of Life

This Recipe was brought to you by Emilie Rose, RMT.

Pumpkin Chocolate-Chip Muffins

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 Servings: 8 -9


  • 1 cup canned pumpkin NOT pumpkin pie filling and not an entire can - just 1 cup

  • 2 tablespoons honey

  • 2 tablespoons brown sugar lightly packed*

  • 1 teaspoon vanilla extract

  • 1 large egg

  • 1/4 teaspoon salt

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon baking powder

  • 1 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon pumpkin pie spice optional

  • 1 cup + 1 tablespoon oat flour oats that have been blended

  • 1/3 - 1/2 cup dark chocolate chips


  1. Preheat the oven to 350 degrees F. Spray a muffin tin with nonstick spray; do not use muffin liners with these.

  2. Combine the pumpkin, honey, brown sugar, vanilla, and egg in a bowl. Beat until combined.

  3. In another bowl, stir together the salt, baking soda, baking powder, cinnamon, nutmeg, pumpkin pie spice (if desired), and oat flour. (Oat flour is just old-fashioned or quick oats that have been blended in a food processor or blender until they reach the consistency of flour. Make sure to measure the oat flour AFTER blending and not to measure the oats before blending. – Also available at bulk barn!)

  4. Add the dry to the wet mixing until just combined. (Over-mixing will result in dense muffins)

  5. Stir in the chocolate chips.

  6. Separate the mixture evenly among 8 muffin cavities and place a few extra chocolate chips on top if desired (makes them look prettier!)

  7. Bake for 18-22 minutes or until a toothpick when inserted into the centre comes out clean. Remove and allow to cool and then remove them from the muffin tin.

  8. These muffins are a lot tastier and softer when slightly under-baked so err on the side of less baking rather than over baking.

Recipe Notes

For larger muffins, fill 7-8 of the cavities and for smaller muffins fill 9.

For this recipe, I use my own homemade pumpkin puree for the best flavour! When pumpkins are in season, I head to the patch and select a bunch for my decorative display. After the Halloween festivities are over, I boil them down and whip up several recipe-appropriately-measured proportions to freeze and enjoy all year long! I find pie pumpkins (the little ones) have the best flavour but they are all delicious! (I like to mix the two together)

Here’s what you do:

  1. Bring a large pot of lightly salted water to a boil. 

  2. In the meantime, rinse the pumpkin under cool water and ride the skin of any dirt and dry well with a clean towel. 

  3. Cut the pumpkin in half. Remove seeds and guts with a metal spoon. Save the seeds for toasting if you like, and discard the innards. 

  4. Cut the pumpkin into smaller wedges.

  5. Add to the boiling water and cook for about 25 minutes or until tender.

  6. Let cool and peel the skin off (it may fall right off effortlessly)

  7. Puree the pumpkin in food processor, hand blender or by hand.

Fun Fact  - pumpkin has the highest amounts of vitamin A (when compared with other veggies)

Other Benefits of Pumpkin:

Boosts immune system: helps fight of bacterial infections, and wards off colds

Protects your skin: its an amazing source of vitamin A, an anti aging nutrient that contributes to the cell renewal process (I also like to use it for a face mask! ;) )

Protects our eyes: Vitamin A is a powerful natural anti-oxidant required to maintain visual sight

Controls weight gain: its high fibre content promotes satiety, which takes longer to digest and will encourage you to eat less overall. 

(Since you’ve got it in your freezer now, here’s another of my favourites!) —>

Pumpkin Smoothie Bowl

1 Ripe Banana

¾ Pumpkin Puree

½ Almond Milk

1/8 tsp All spice

½ tsp Cinnamon

¼ tsp Nutmeg

2 Dates

Splash of Vanilla & Maple Syrup if desired

Top with choice of granola, walnuts, pecans, chia seeds, hemp seeds, fresh dried coconut, apple slices – whatever you fancy!