Pumpkin Muffins with Chocolate Chips - Conscious Cooking
Order my new cookbook! CLICK HERE!
Desserts & Baked Goods/ Uncategorized

Pumpkin Muffins with Chocolate Chips

Your children will enjoy these healthy pumpkin muffins made with chocolate chips. They are tasty and easy to make, and yes, healthy. I know I’m posting quiet a lot of pumpkin recipes but I will move on after Halloween in a couple days, haha!

These muffins are nutritious and great to enjoy all day long. They make a good snack to pack in your kids or spouse’s lunch box. The muffins are not vegan or gluten-free but they are nut-free and made with high-quality ingredients like pastured eggs and organic spelt flour. I used pure maple syrup to sweeten only, which pairs beautifully with pumpkin flavours. They’re moist and yummy. Try them and let me know how you & the fam like them. 

Spices

I used a variety of spices like cinnamon, nutmeg, ginger, cloves and vanilla. If you don’t have cloves, you can use allspice. If you miss some of those spices but have a pumpkin pie spice mix at home, you can definitely use that.

The chocolate I used in the muffins are vegan and come from Enjoy Life. They are allergen-free so again, great for the lunch box. If you don’t have any, you can use a good quality dark chocolate that you finely chop with a knife.

If you have fresh homemade pumpkin puree at home, use it. It always tastes better with fresh but canned will worked just as good.

If you love pumpkin flavours like I do, make sure to check out those recipes on my blog, they’re truly delicious:

Enjoy and let me know what’s your favorite pumpkin recipe so far! I’d love to hear from you.

Pumpkin Muffins with Chocolate Chips

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
Serves: 12
Prep Time: 15 min Cooking Time: 30 min Total Time: 45 min

Pumpkin muffins with chocolate chips made with spelt flour, warming spices and coconut oil, and sweetened with pure maple syrup. They make a healthy, fun and delicious snack during Fall for both kids and adults. They are nut-free.

Ingredients

  • 2 pastured eggs
  • 1 cup pumpkin puree
  • ½ cup almond milk
  • ½ cup maple syrup
  • 1/3 cup melted coconut oil
  • 1 teaspoon vanilla
  • 1 ¾ cup all-purpose or spelt flour
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves/allspice
  • ½ teaspoon salt
  • ½ cup chocolate chips, or chopped walnuts or pecans (optional)

Instructions

1

Preheat oven to 350F and line a 12 muffin pan with paper or silicone cups.

2

Whisk eggs in a medium mixing bowl. Then, whisk in pumpkin puree, almond milk, maple syrup, melted coconut oil and vanilla.

3

In a separate bowl, combine flour, spices, salt and chocolate chips and stir to combine.

4

Add wet to dry and stir to combine.

5

Divide batter between muffin cups and bake 30 minutes or until a toothpick comes out clean.

Notes

You can store them in the refrigerator for up to 5-7 days or in the freezer for a few months.

You Might Also Like

No Comments

Leave a Reply

Send this to a friend