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
- Preheat over to 375 degrees. Lightly oil a 12 slot muffin pan.
- In a mixer, melted blend coconut oil and maple syrup. Add applesauce, yogurt, cinnamon, and vanilla. Add pumpkin puree. Mix until well-blended.
- 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.
- 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.
