I will not take credit for the baking of these muffins as normally all the baking done in our home is by Billie. She has such a passion for creating and right now it is coming out in the form of baking. She has been wanting to make pumpkin muffins all of October and she finally found the time.
I obviously encouraged this as there are amazing health benefits associated with pumpkins; therefore, it is a great way to sneak extra goodness into the kiddos (or yourself) without sacrificing flavour.
Pumpkin offers an assortment of vitamins, minerals and fibre; with its main compound being beta-carotene. Beta-carotene is a powerful anti-oxidant and it is what gives the pumpkin its fabulous orange color. As it gets absorbed by the body it turns into Vitamin A. Vitamin A is necessary in the body to fight inflammation, increase our immunity, eye health, bone development, skin health and cell growth.
Whip up a batch of these muffins before pumpkin season is over!!
Chocolate Chip Pumpkin Muffins
- 1/3 cup coconut oil – melted
- 1/2 cup coconut sugar
- 2 eggs
- 1/4 cup almond milk
- 3/4 cup pure pumpkin puree
- 1 1/2 cup Gluten Free flour blend
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup chocolate chips
- Preheat oven to 350 F and line muffin tin with parchment paper muffin liners.
- Whisk coconut oil, coconut sugar, eggs, almond milk and pumpkin puree together in a large bowl.
- Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg together medium bowl.
- Gradually mix the dry ingredients into the wet ingredients until well combined.
- Fold in chocolate chips
- Pour batter into muffin tins until 3/4 full and bake for 20-25 mins. Let cool for 5 mins then place on baking racks.
Amy Bowers xo