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.
(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
1. Preheat oven to 400 degrees.
2. Spray muffin tins with baking oil (I use coconut or avocado oil spray) or use paper liners.
3. Using a large mixing bowl, beat together eggs, sugar, pumpkin, and oil until well blended.
4. Add the dry ingredients and blend well.
5. Add chocolate chips and stir in gently.
6. Fill muffins cups 3/4 of the way full.
7. Bake for 16-20 minutes.
8. Remove from muffin pan and let cool on wire rack.