Fall is here and it’s time for all things Pumpkin. These muffins are some of my favorites. I have been making these for years and they bring back so many memories of baking days with my kids when they were all living at home. I am still making them for the last of the 5 kiddos and he loves them.
This recipe initially came from the blog, Money Saving Mom, and I have tweaked it over the years to make them more nutrient dense. They are both a treat and a healthy snack. These are not difficult so give them a try. Great way to celebrate a fall morning with a cup of coffee or tea.
Whole Grain Pumpkin Chocolate Chip Muffins
(makes 24-30 muffins)
1 cup raw cane sugar
3/4 cup coconut sugar
1 16oz. can pumpkin puree
3/4 cup unsweetened applesauce
3/4 cup avocado oil
3 cups Whole Wheat, Spelt or Kamut flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon sea salt
1 package chocolate chips
- Preheat oven to 400 degrees.
- Spray muffin tins with baking oil (I use coconut or avocado oil spray) or use paper liners.
- Using a large mixing bowl, beat together eggs, sugar, pumpkin, and oil until well blended.
- Add the dry ingredients and blend well.
- Add chocolate chips and stir in gently.
- Fill muffins cups 3/4 of the way full.
- Bake for 16-20 minutes.
- Remove from muffin pan and let cool on wire rack.