Pumpkin Chip Muffins
As the weather turns cooler and the leaves start to fall I find myself craving the warmth of hot tea and fresh baked goods. These pumpkin chip muffins have been a family favorite for many years. You may have seen them on the blog before...this old post just needed an update.
I always feel like baked goods are healthier when they are homemade because I can control the ingredients. I have been baking with coconut sugar a lot lately since it has a lower glycemic index than regular granulated sugar, so I put coconut sugar in these and they are amazing. You would never know the difference. I also use coconut oil and often add ground flax to up the nutritional benefits of these muffins.
I don't use as many chocolate chips as I used to because they just don't need them, plus kids and chocolate equals messy faces and hands. You can easily double this recipe which if doubled uses a whole 15 oz. can of pumpkin. I like to just double it and then I don't have a half can of leftover pumpkin to store. Plus any extra muffins freeze beautifully.
3/4 C. Coconut sugar (or granulated)
1/4 C. melted Coconut Oil (or vegetable oil)
3/4 Cup Canned pumpkin
1/4 C. water
1 1/2 C. flour
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 (I just grate some whole nutmeg)
1/2 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.
Pin on Pinterest
10/19/2017 05:31:22 am
Faith: These look great and I’m not even a muffin maker. I love the coconut sugar idea. I’ve been using coconut sugar for quite a while in my oatmeal cookie recipe and it’s great in there too. I tried the coconut flour once and it doesn’t measure cup for cup like the coconut sugar does. Pray you are all well.
Your comment will be posted after it is approved.
Leave a Reply.
Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science teacher turned food blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.
Quick Recipe Links
Slow Cooker Recipes
This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies.Opt Out of Cookies