Pumpkin Chocolate Chip Muffins
Yield 12-15 Muffins
With September here now, it brings with it pumpkin everything! I am a big pumpkin fan, and these muffins do not disappoint! They are easy to make, and my kids keep asking for more.
Give them a try for yourself!
- 2 cups whole wheat flour (or 1 cup spelt flour + 1 cup whole wheat)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ½ cup packed coconut sugar (or light brown sugar)
- 1 tablespoon maple syrup
- ¼ cup melted coconut oil
- 2 large eggs
- 1 cup pumpkin puree (look for BPA-free canned pumpkin)
- 1 teaspoon vanilla extract
- ¾ cup cultured milk (such as kefir, buttermilk, or non-dairy alternative) I used plain kefir
Dark chocolate chips (just 1-3 on each will do!)
- Preheat oven to 400 degrees Fahrenheit.
- Whisk together the flour through nutmeg in a medium bowl.
- In another, larger bowl, mix together the coconut sugar, maple syrup, oil, and eggs. Whisk well to combine. Add the pumpkin and vanilla and whisk.
- Add half of the flour mixture to the sugar-pumpkin batter. Whisk until combined and then add the cultured milk and the rest of the flour. Mix until just combined.
- Using a spoon or a small scooper, scoop the batter into the muffin pan. Add a chocolate chip, pecan, or a few pumpkin seeds to the tops of each muffin, pressing them in slightly with your fingers.
- Bake for 10-12 minutes or until lightly browned and a toothpick inserted into the middle comes out clean.
- Cool on a wire rack and enjoy!