Lemon Grove Lane

Healthy Chocolate Chip Pumpkin Muffins

chocolate chip pumpkin muffins
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.

chocolate chip pumpkin muffins

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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)
  • butter
  • 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.

chocolate chip muffins
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- Leslie

- Leslie

Welcome to Lemon Grove Lane, where I share seasonal recipes and heartfelt home inspiration, all curated to nurture the art of a well-lived life.

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3 Responses

  1. 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. :)

    1. 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 :)


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