Healthy Chocolate Chip Pumpkin Muffins
Plates | Linen |nonbleached paper liners
Pumpkin is a quintessential autumn food. What I love about it is, not only is it delicious it’s also packed full of nutrition! Pumpkin and squash are considered frugal foods from a cost standpoint. You should be able to find butternut squash or pumpkin for less than $3 per pound. Pumpkin and squash will last in your larder for several months and through winter. Pumpkin is delicious in chili and baked goods.
My chocolate chip pumpkin muffins are made with natural sweeteners, so you can have one for breakfast, as a snack, or for dessert. I provided a couple cooking options for the muffins. Einkorn flour is a non GMO, non hybrid wheat so it’s easier on the gut and causes less overall inflammation. In America, wheat has changed over the years and been genetically modified to produce mass quantities. There is good and bad to this. Here’s more information on that if you’re interested.
What you need to make chocolate chip pumpkin muffins
- organic Jovial foods organic einkorn flour (you can also you all-purpuse or gluten-free flour)
- 2 eggs
- baking powder
- baking soda
- sea salt
- organic coconut sugar
- organic maple syrup
- organic pumpkin puree (not pumpkin pie filling)
- pumpkin pie spice
- vanilla extract
- 1/2 cup of organic whole milk
- Mini chocolate chips
- Unbleached muffin liners
These muffins are so delicious and taste best warm with a teaspoon of grass-fed butter on top. I like to match a batch and freeze them for a rainy day. Also if you are cutting back on sugar, try Lily’s chocolate chips. They are sweetened with stevia and will not elevate your blood sugar levels.
Autumn is pumpkin season! Check out these pumpkin recipes!
Chocolate Chip Pumpkin Muffins
- 1 1/2 cups einkorn flour or you can also use all-purpose or gluten-free flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp pumpkin pie spice (my recipe)
- 1/4 cup coconut sugar
- 2 eggs at room temperature
- 1/4 cup melted butter or coconut oil
- 1/3 cup maple syrup
- 3/4 of a cup of organic canned pureed pumpkin (do not use pumpkin pie puree)
- 1 tsp vanilla extract
- 1/4 cup organic milk
- 1/2 cup mini or regular chocolate chips (try Lily’s brand if you are avoiding sugar)
- Preheat oven to 375 degrees Fahrenheit. Line muffin tin with liners and set aside.
- In large mixing bowl, add flour, baking powder, baking soda, sea salt, and coconut sugar.
- In a separate bowl combine the butter, maple syrup, pumpkin puree, pumpkin pie spice, vanilla, and milk. Using a hand-held mixture, blend ingredients until incorporated.
- Add 1 egg at a time and blend.
- Add dry ingredients, a little at a time, and blend.
- Fold in chocolate chips.
- Spoon into paper lined muffin tin. Fill to the top as these don’t rise much during cooking.
- Bake at 375 degrees Fahrenheit for 25 – 30 minutes or until toothpick inserted in the center comes out clean.
- Serve warm!
These sound great Leslie! I started using the Lily’s chips in your No Bake Oatmeal Energy Ball recipe, which I make all the time. I have been craving pumpkin now that we are actually having a Fall here in Southern California. I’m loving the cooler (even rainy!) weather…usually it is hot and dry here until the beginning of November.
Have a great weekend. :)
Yes! I’m very familiar with that dry, heat in Southern CA through FALL.. (I grew up in Agoura Hills). The Lily’s are a wonderful option and I need to make those energy bars soon! Happy weekend :)