Autumn is pumpkin time — and time for Pumpkin Chocolate Chip Muffins! (I don’t actually discriminate against the season. Any time is a good time for pumpkin stuff!)
“Easy” is always usually a keyword when it comes to baking in my kitchen, and these gems are certainly that. And as an added way to get your vegetables, who can argue with muffins, especially when they are dotted with chocolate chips bursting with antioxidants? This particular recipe is pretty healthy, so it gets double points in my book.
Pumpkin Chocolate Chip Muffins
Yield: 12 muffins
2 1/4 cup rolled oats
1 cup pumpkin puree
1/2 cup honey
2 eggs
3 tablespoons coconut oil, melted
1/4 cup + 2 Tbsp unsweetened almond or coconut (or both!) milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup dark chocolate chips
Preheat the oven to 350°F. Grease or line a muffin tin.
Using a blender, grind the oats fine. Place in a medium-sized bowl and add remaining ingredients except chocolate chips. Stir until smooth.
Gently stir the chocolate chips into the batter. Pour the batter into the muffin tins, filling each about 3/4 full. Bake 22 minutes, until light golden brown.
These are keep best stored in an airtight container in the refrigerator for up to 3 days, but who is going to let them stay around that long?
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If you need more chocolate goodness, I’ve got you covered. Check out The Chocolate for some of my favorite recipes!