“Pumpkin spice and everything nice” has been our theme lately, and we just cant get enough:) I am more of a Spring kind of girl, but there’s something so beautiful about Fall season that screams coziness, pumpkin flavored everything, and chocolate- because duh chocolate belongs everywhere, and in everything….am I right!?
While developing this recipe I knew I wanted to gear towards the healthier side. I love taking classic desserts and transforming into a healthier masterpiece. “Sugar Free” anything doesn’t always carry a good name, especially in desserts. But today that changes! Ladies & Gents, I present to you the most moist (trying say that 10 times fast:) naturally sweetened, and delicious muffins you have ever had! Yup I said it.
Don’t believe me?
Go ahead and try it….and thank me later:)
Just putting this out there I already made a few batches, and most are already gone….just sayin’.
Bon Appetite!
XO
-D
PrintPumpkin Chocolate Chip Muffins
“Pumpkin spice and everything nice” has been our theme lately, and we just cant get enough:)
- Prep Time: 5-10 minutes
- Cook Time: 18-20 minutes
- Total Time: 14 minute
- Yield: 18 muffins 1x
Ingredients
1 3/4 cups Whole Wheat Pastry Flour*
1 Tbsp Pumpkin Spice
1 Tsp baking soda
1/2 tsp kosher salt
1 (15 ounces) pure pumpkin puree (NOT pumpkin pie filling!)
1 cup coconut sugar
1/2 cup pure maple syrup
2 eggs
1/2 cup cottonseed oil*
1 tbsp vanilla extract
Chocolate chips
Instructions
Preheat oven to 375 degrees
Mix together flour, pumpkin spice, baking soda, and salt. Set aside
In another bowl mix the rest of the wet ingredients together. Slowly pour in the dry mixture into the wet mixture. Once all is combined, fold in the chocolate chips. The amount of chocolate is up to you! Make sure to leave some for the topping.
Line a muffin tin with cupcake holders and give a good spray with oil. Fill up each about 3/4( be careful not to fill up all the way to the top, otherwise it will rise and spill over) and top with chocolate chips
Bake for 18-20 minutes. Insert toothpick to see if its done, if it comes out wet then give it 1 or 2 more minutes.
Optional Step: This can be done If you choose to omit the chocolate chips or not:) mix about a 1/4 cup hot water with a few dashes of either Pumpkin Pie Spice or Cinnamon and your choice of sweetener. It should become somewhat a syrup consistency. Pour this over the muffins when they are still fresh out of the oven, and sprinkle on top a little bit more of sugar and cinnamon. It gives the muffins another layer of flavor, and its soo good!
Notes
If you can’t find whole wheat pastry flour, feel free to use regular flour.
The oil can be any light one such as canola, cottonseed etc. Refrain from using an oil darker in color like olive oil, the taste will be too strong.
Keywords: Fall, Pumpkin Spice, Healthy Desserts
