It officially feels like fall, so I think something warm and pumpkiny is in order. I made these muffins this weekend and it is a really easy recipe to put together. I tried to substitute some of the ingredients for more healthy alternatives, since Rowan would be eating these. I will make another version where I substitute the chocolate chips for raisins and add walnuts for a good breakfast muffin.
You can make these little pumpkin toppers so easily, and I thought they could be fun for halloween. You can find a printable of the pumpkins here.
Whole Wheat Chocolate Chip Pumpkin Muffins
Print recipe here
3/4 cup agave or honey
1 2/3 cup whole wheat flour
1/2 cup coconut oil or melted butter
2/3 cup milk
15 oz. pumpkin
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips
Preheat oven to 375 degrees. Grease a muffin pan with oil or butter.
Mix agave and egg until blended. Stir in remaining wet ingredients and combine. Then mix in dry ingredients making sure not to over-mix. Add chocolate chips.
Drop batter into muffin pan about 3/4 full. Bake for 25-30 minutes until a knife or toothpick inserted comes out clean. Ovens vary so check the muffins at about 20 minutes.