These are incredibly good muffins and you can make them healthier by adding ground flax and using coconut oil. My husband and boys LOVE them. I took them to a potluck last night and they were a huge hit. A friend of mine gave me this recipe a couple of years ago when I had tried the muffins at her house and had to have the recipe. (Thanks Laura!) I can't believe I waited so long to make them. They are simply irresistable. My friend, Laura added instructions for making these with gluten free flour and eliminating the eggs if needed.
3/4 C. White sugar
1/4 C. melted Coconut Oil or vegetable oil
2 Eggs or 1/4 C. ground flax mixed with 1/4 C. water
3/4 Cup Canned pumpkin
1/4 C. water
1 1/2 C. flour or gluten free flour plus 1 1/8 tsp. xantham gum
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cloves
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 tsp. ground nutmeg
1 C. semi-sweet chocolate chips
1/4 cup ground flax (optional for the added nutrition - does not change the flavor)
1. Preheat the oven to 400 degrees F. Grease and flour muffin pan or use paper liners.
2. Mix sugar, oil, and eggs. Whisk in pumpkin and water.
3. In a separate bowl, mix together flour, baking soda, baking powder, spices, and salt. If using ground flax, you can add it here.
4. Combine the wet and dry ingredients stirring just until combined. Stir in the chocolate chips.
5. Fill muffin cups 2/3 full with batter. Place muffins in the oven and turn the temperature down to 350 degrees F. Bake for about 20 minutes for regular muffins and around 25 minutes for extra large muffins.
Makes 12-14 regular size muffins, depending on size
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Hi, I'm Faith, a former Family and Consumer Science (Home Economics) Teacher turned work at home Mom, bringing you family friendly, homemade recipes and homemaking tips to simplify your life. Join me on my homemaking and mothering journey.
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