Fall is the season of pumpkins...Pumpkin Spice Lattes, pumpkin pie, carved pumpkins, etc. It's this veggie's time to shine!! (p.s. is a pumpkin a veggie?)
Two weeks ago, my daughters and I decided to hop on the pumkin train and make Pumpkin Muffins for a little weekend treat, and WOW WOW WOW! I'm in love!!!
We basically at the whole tray in two days, so we of course had to make more! Perfect for breakfast, an afternoon snack, or decadent dessert, these babies hit the spot and are a lot cheaper than a daily PSL.
I used this recipe from Ambitious Kitchen, but there are tons out there, so take your pick!
1 cup pumpkin puree
1/2 cup pure maple syrup
1/4 cup coconut oil, melted and cooled (or sub melted butter)
2 eggs, at room temperature
1/4 cup unsweetened almond milk (or any milk)
1 teaspoon vanilla extract
1 1/2 cups whole wheat pastry flour (or white whole wheat flour)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup chocolate chips
Preheat oven to 350 degrees F. Line a 12 cup muffin tin with liners.
In a large bowl, mix together pumpkin, maple syrup, coconut oil, eggs, almond milk and vanilla.
In a separate large bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt. Add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chips.
Evenly divide batter between 12 muffin cups. Bake for 23-28 minutes or until tester comes out clean or with just a few crumbs attached.