It's the season of pumpkin everything! October rings in all of the fall vibes and these are the perfect muffins to make on a cool, fall morning. As a diabetic, it is essential to keep you blood sugar levels in check throughout the day and eating bakery items made with traditional refined sugar and carbohydrates can lead to blood sugar spikes. The reason I love these muffins is because you can ditch the blood sugar spike and dig into pumpkin spice deliciousness!
- 1 C. pumpkin puree
- 1/2 C. pure maple syrup
- 1/4 C. coconut oil, melted and cooled
- 2 eggs, at room temperature
- 1/4 C. unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 1/2 C. whole wheat flour or oat flour
- 1 tsp. baking soda
- 2 1/2 tsp. pumpkin spice mix
- 1/4 tsp. salt
- 1/4 C. chocolate chips
- 1/4 C. chopped walnuts
- Preheat oven to 350°F and line a 12-cup muffin tin with liners.
- In a large-sized bowl, mix together all wet ingredients.
- In a separate medium-sized bowl, mix together all dry ingredients EXCEPT chocolate chips and walnuts. Once mixed, place dry ingredient mixture into wet ingredient mixture and mix just until all ingredients are combined.
- Fold in chocolate chips and walnuts into mixture.
- Evenly distribute the muffin mixture into the muffin tins and bake for ~23-26 minutes or until a toothpick comes out clean.
If you enjoy this recipe, sure to give the no-bake energy ball recipe a try!