Pumpkin Chocolate Chip Muffins

Oh shush. Yes I know. EVERYONE is doing pumpkin. Call me trendy.

Can I help it that it’s what the kiddo wanted?

And you know how I never say no to what the kiddo wants.

And, besides, there’s a good reason everyone is doing pumpkin. It’s good. And seasonal.

So, just give in already. Make the pumpkin stuff. Okay?

You’ll thank me.

Pumpkin Chocolate Chip Muffins - a Taste of Fall

Pumpkin Chocolate Chip Muffins - a Taste of Fall

Pumpkin Chocolate Chip Muffins

1 cup pumpkin puree
2 T. flax seeds mixed with 3 T. hot water
1/2 cup maple syrup
1/4 cup vegetable oil (I used sunflower seed)
2/3 cup almond milk
1 t. vanilla
1 cup (120 g.) sorghum flour
1/3 cup (42 g.) arrowroot starch
1/3 cup (52 g.) teff flour
1 t. baking soda
1/4 t. salt
1/3 cup mini chocolate chips (for refined-sugar free version, make your own chocolate chips, use cacao nibs, or omit and use nuts)

Preheat oven to 350°. Prepare 15 muffin cups. (I used liners.)

In a large bowl, whisk together the pumpkin, flax seed, maple syrup, oil, almond milk and vanilla. In a small bowl, whisk together the sorghum, arrowroot, teff flour, baking soda and salt. Mix the dry ingredients into the wet ingredients. Stir in the chocolate chips or nuts.

Spoon the batter into the muffin cups, filling approximately 3/4 full.

Bake for 28-32 minutes, until tops are firm and a toothpick inserted in the center comes out clean.

For more healthy recipes, visit Wellness Weekends at Diet Dessert and Dogs.

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9 Responses to Pumpkin Chocolate Chip Muffins

  1. Hellopalz says:

    I guess it’s ok to follow the trend sometimes… Nice variation, pumpkin n chocolate chip!

  2. I’m all about pumpkin and chocolate so these muffins work just fine for me, Deanna! :-)

    Shirley

  3. Sophie33 says:

    I am also making a lot of pumpkin recipes at the moment! as you said, it is seasonal!
    I agree! These pumpkin muffins look like a real treat!
    I can’t wait to try them even that I am not only eat gf!

  4. Rennie says:

    I had ripe bananas on the counter. Enter muffin craving, haha. So, to the internet I turned. I wanted something a bit healthier so I wouldn’t feel so guilty about putting away a muffin…or two. ;) I stumbled onto this recipe for pumpkin muffins, and liked the ingredients. Only I had bananas. Not to be deterred, I made the recipe anyway, only substituting mashed bananas for the pumpkin….and it made the best, most wonderful little healthy muffins. Thank you! They only took about 20 minutes to bake.

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