Welp, it’s October. Pumpkin is everywhere. Pumpkin decor, pumpkin patches, pumpkin candy, pumpkin soup…it goes on and on. And then we have baking. The pumpkin recipes never end. You’ve got bars, cakes, ice cream, cookies, fudge, cheesecake, cupcakes and so many other things I’m not even able to think of right now! I of course want an EPIC pumpkin recipe to share with you all but it seems like so many ideas have already been done…but I’m working on it!
In the meantime, I’d like to share this super simple and healthy pumpkin muffin recipe. It’s like pumpkin pie in muffin form with a little chocolate thrown in. I LOVE the combo of pumpkin and chocolate. I first tried it a few years ago when I made pumpkin truffles and wow, the two flavors together are amazing! This recipe from Deliciously Organic was originally grain-free but I only had whole wheat pastry flour on hand so I went with that. I modified a few other things and these turned out fabulous. Super moist and full of pumpkin flavor. And the little touch of chocolate is delicious.
- 3 Large Eggs
- 4 Egg Whites
- ⅓ c. Almond Milk
- ½ c. Sucanat
- 2 t. Pure Vanilla Extract
- ⅓ c. Safflower Oil
- 1 c. Whole Wheat Pastry Flour
- 2 t. Baking Powder
- 1 t. Baking Soda
- ¾ t. Salt (I prefer Pink Himalayan)
- 1 t. Pumpkin Pie Spice
- 1½ t. Cinnamon
- 1 c. Canned, Pure Pumpkin (NOT pumpkin pie filling)
- ½ c. Dark or Bittersweet Chocolate
- Preheat oven to 350 degrees. Line a regular muffin tin with 12 muffin liners.
- Whisk eggs, egg whites, almond milk, sucanat, vanilla and safflower oil together in a large bowl. In a medium bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon together. Add dry ingredients to wet and whisk until no lumps remain. Fold in pumpkin. Spoon batter into muffin cups and sprinkle with chocolate chips.
- Bake for 15-17 minutes, until a tester inserted in the middle comes out clean. Cool completely on a wire rack. Store in an air-tight container.