Peanut Butter Pumpkin Oat Muffins with Dark Chocolate {Gluten Free}
Prep time
Cook time
Total time
Serves: 12 Muffins
  • 1½ cups canned pumpkin
  • 2 eggs
  • ¼ cup pure maple syrup
  • 1 tsp vanilla extract
  • ½ cup gluten free rolled oats
  • 1 cup powdered peanut butter (PB2)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ½ cup dark chocolate chips
  1. To the bowl of a mixer, add pumpkin, eggs, maple syrup, and vanilla. Mix on medium speed until well combined.
  2. In a separate bowl, combine oats, peanut butter powder, baking powder, baking soda, and salt.
  3. Add the dry mix to the pumpkin mixture.
  4. Mix just until combined. You may need to scrape the sides one time.
  5. Add chocolate chips and mix in.
  6. Grease a muffin tin really well and distribute the batter evenly. This will make 12 muffins.
  7. Bake at 350 degrees for 22 minutes.
Nutrition Information
Serving size: 1 Muffin Calories: 115 Fat: 4.1 Saturated fat: 1.3 Carbohydrates: 16.6 Sugar: 9.1 Fiber: 3.4 Protein: 5.8
Recipe by Gluten Free Jess at