Pumpkin Chocolate Chip Muffins
Dare I say it, but you can have your pumpkin muffins and eat them, too. These healthy muffins are full of fiber and clean protein, not to mention whole wheat flour and healthy fats in the coconut oil. So yes, dig right in, happy fall y’all!
Oh, and here’s a fun twist! I took 1/4 of the dough and added in some cacao powder. Then I topped a few muffins with this batter and got a Double Chocolate Chip Pumpkin Muffin. Dreams do come true! You could use the technique on all of the muffins f you want and split the dough up 50/50, then add cacao. As the saying goes, you do, you, boo. And now on with the show!
Healthy Pumpkin Chocolate Chip Muffins
Makes 12 muffins // Total time: 35 mins
1 cup pumpkin puree
1/2 cup pure maple syrup
1/4 cup coconut oil, melted and cooled*
2 eggs, at room temperature*
1/4 cup unsweetened almond milk or coconut milk
1 teaspoon vanilla extract
*this ensures that you don’t scramble the eggs in your batter!
Preheat oven to 350 degrees F. Line a 12-cup muffin pan with liners. Trust me, these get sticky.
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, collagen if including, 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. Enjoy!
Serve plain, topped with butter or smothered in almond butter. These freeze really well. Bring back to room temp or pop them in the oven or (gasp!) microwave to re-heat before diving back in.