For many years, pumpkin seemed to be relegated to the ranks of Halloween decorations and the occasional pie, but lately it’s moved on to the dinner table, coffee mug and breakfast bowl. It seems that every time I log onto to Facebook or Twitter, someone somewhere is talking about consuming some sort of pumpkin something-or-other. And Pinterest is completely chock full of pictures of pumpkin porn – pumpkin soup, pumpkin cinnamon rolls, pumpkin bread and even pumpkin chai smoothies. I’m totally guilty of hopping on the pumpkin hayride too with with these pumpkin chocolate chip muffins. These muffins contain pumpkin, which is chock full of vitamins, minerals and healhty compounds, and they're free of white flour and oil so they're healthier than most baked goods. Plus they contain chocolate chips, so what more could you ask for!
- 1 ½ cups spelt flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon sea salt
- 1 ¾ cups pumpkin puree
- ½ cup evaporated can juice (sucanat) or coconut sugar
- ¼ cup non-dairy milk
- ¼ cup applesauce
- ½ teaspoon vanilla extract
- ½ cup chocolate chips
- Preheat oven to 350 degrees. Line a muffin pan with liners.
- In large mixing bowl, mix together the flour, baking powder, baking soda, spices and salt.
- In a small mixing bowl, mix together the pumpkin, sugar, non-dairy milk, apple sauce and vanilla extract.
- Add the wet mixture to the flour mixture and stir to combine. Do not over mix.
- Fold in the chocolate chips.
- Bake for 15 - 18 minutes or until a toothpick in the center comes out clean.