Happy Kids, Inc: Fun Recipe Friday: Pumpkin Chocolate Chip Muffins
Friday, March 8, 2013

Fun Recipe Friday: Pumpkin Chocolate Chip Muffins


I really love making muffins.  When made from scratch, muffins can be low in sugar, high in healthy fats and fiber, and very healthy.  It's a great snack for kids.....they feel like they are getting a treat, yet it's so much better for them than something less nutritional.

I love pumpkin year round.  Of course, it seems to taste extra special in the Fall, but I use it quite often in smoothies, pancakes, and here, in pumpkin muffins.  These are especially good heated.


Pumpkin Chocolate Chip Muffins

1/2 cup coconut oil (melted) (if you prefer, you can use 1/2 cup canola oil or grape seed oil)                                              
1 tsp. cinnamon
1 tsp. baking soda
1 tbl. organic corn starch
2 1/2 cups whole wheat pastry, spelt flour, rice flour, or flour of your choice                      
1/2 tsp. sea salt                                                           
2 tbl. ground flaxseed
1/3 cup maple syrup 
1/4 cup unsweetened applesauce                                       
1/3 cup quick cook oats, spelt oats, or steel cut oats
1/4 cup plain coconut yogurt (or plain dairy yogurt)          
2/3 cup pumpkin puree 
1/8 cup pumpkin seeds, unroasted (optional)                                                             
1/3 cup carob chips or dark chocolate chips
1 tsp. vanilla
  1. Preheat over to 375 degrees.  Lightly oil a 12 slot muffin pan.
  2. In a mixer, melted blend coconut oil and maple syrup.  Add applesauce, yogurt, cinnamon, and vanilla.  Add pumpkin puree.  Mix until well-blended.  
  3. In a separate bowl, sift flour, baking soda, salt, corn starch and ground flaxseed directly into bowl.  Add oats.  Slowly add this mixture to the mixer while on low speed.  Once blended, slowly add chocolate chips and pumpkin seeds until just blended.
  4. Fill muffins cups 2/3 full with the batter.  Cook for 20-22 minutes.  Remove from oven when the tops of muffins are still slightly soft to the touch.  Let cool in the pan for 5 minutes, then remove.  

If you like what you're reading, I invite you to follow my blog.  Cheers!


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8 comments:

  1. Hi Meg,
    This muffin looks yummy.
    Thank you for stopping by at Kusina ni Inday. I appreciate the comments.

    It is nice to meet you. I followed you via Twitter,Pinterest, G+ and GFC.

    I would like to invite you to join the fun at Linkin' with my Ladies Bloghop going on at my other blog.

    Here is the Link: http://www.pursuitoffunctionalhome.com/2013/03/my-first-ever-blog-hop-with-linkin-with.html

    I hope to see you there.

    Judy
    http://www.pursuitoffunctionalhome.com/
    http://www.kusinaniinday.blogspot.com/

    ReplyDelete
    Replies
    1. Thanks, Judy. I actually have linked up on that hop, but I will certainly check your blog out and follow accordingly. ;)

      Delete
  2. Those look delicious, and pumpkin is so good for you!

    ReplyDelete
    Replies
    1. I couldn't agree more! And the kids really feel like they're getting a treat, but it's good for them.

      Delete
  3. Pumpkin chocolate chip is not something I would have thought to put together!!

    ReplyDelete
  4. Hi Meg, thanks for stopping by my blog! I'm following you via GFC, will you pop back and check my blog, I don't see you in my GFC follow (I get few enough followers/day I can tell), oh, I see, you followed my CCMakesStuff, thank you! I'm slowly merging that blog into my main CCMcAfee Perspective. Would you mind following there? http://www.ccmcafeeperspective.com/

    I have many blogs! Trying to consolodate!
    Thanks for the invite on the blog hop, I'd love to participate!
    Carolyn

    ReplyDelete
    Replies
    1. Oh sure, no problem. Headed that way now....:)

      Delete

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