Oh my goodness, this recipe is so easy that Tiffany could make them!
You will need: pumpkin puree (canned works), olive oil, applesauce, coconut milk, pure maple syrup, an egg, vanilla (that I forgot to put in the picture) whole wheat flour, white flour, salt, baking powder, baking soda, cinnamon, ground ginger, ground cloves and fresh grated nutmeg.
First we are going to mix all of the wet ingredients together.
In a large mixing bowl add the pumpkin…
…the coconut milk…
…the pure maple syrup (ok, don’t even think of using that fake stuff. Hello, then it wouldn’t be HEALTHY)…
…the egg and vanilla that I forgot.
Whisk the wet ingredients together.
Whisk until they are well blended.
In another bowl mix the dry ingredients together.
Add the whole wheat flour and the white flour…
…baking powder, baking soda and salt…
…cinnamon, ginger, cloves…
…fresh grated nutmeg. If you only have the canned nutmeg, that’s fine. I won’t be as fussy about that as I am the pure maple syrup.
Whisk the dry ingredients together.
This is how I sift!
Add the dry ingredients to the wet pumpkin mixture.
Mix the two together. Do not over mix.
No mixer needed. Just mix with a spatula or what ever stirring utensil you love. I love the “spoonula”. They are awesome.
As you can see I haven’t completely mixed the batter. There are still visible signs of the dry ingredients. Some dry ingredients – not a lot.
Gently fold in 1/2 cup semi-sweet chocolate chips. You can use milk chocolate (I don’t know why you would). What ever floats your boat! OR you can go the super healthy route and use the “Ninja Fruit”, fresh cranberries.
Line a muffin tin with baking papers or lightly grease the pan if you don’t want to use the papers. What ever.
I’m using my 1/2 cup ice cream scoop. This will give me uniform sized muffins.
As you can see, you can fill the cups completely full. Don’t worry they won’t spill out all over.
Place the muffins in a preheated 375 degree oven and bake for 25-30 minutes. You can test with a toothpick. Poke in the toothpick and if it comes out of the muffin clean, they are done.
Remove from the oven.
You can wait for them to cool before you eat them, but I don’t know why you would! They are fabulous hot. There’s just something about getting gooey chocolate all over your fingers. I like that.
1 (15-0z) can pumpkin puree
½ cup pure maple syrup
½ cup olive oil
½ cup applesauce
½ cup coconut milk
1 teaspoon vanilla
2 cups whole-wheat flour
¾ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ cup semi-sweet chocolate chips or ½ cup fresh cranberries
In a large bowl whisk together the pumpkin puree, maple syrup, olive oil, applesauce, coconut milk, egg and vanilla until well combined.
In a separate bowl, soft together the flours, baking powder, baking soda, salt and spices. Add the dry ingredients to the wet and stir until just combines. Fold in the chocolate chips.
Spoon into muffin tins lines with baking papers or lightly greased. Bake at 375 until a toothpick comes out clean 20-25 minutes. Makes 12-14 muffins.
I posted this recipe just for you, Brianna.
Now will you become a follower of my blog??