Every now and again I whip up a school safe snack for the little mouths I cook for daily, and these Pumpkin Chocolate Chip Muffins did not disappoint. Generally my muffin creations have banana in them (much to my disdain lol) so when I got the request for pumpkin muffins, I was all the way ready!
Pumpkin spice is often seen during the autumn months, thanks to the giant coffee chain we all know by name; but pumpkin spice need not be relegated to one season!
These pumpkin chocolate chip muffins are easy to make and the recipe doubles with ease- meaning, it will still turn out! Now, you can buy pumpkin spice seasoning at most grocery stores and bulk shops, but you might have what you need to make it yourself.
Pumpkin Spice: equal parts ground allspice, ground ginger and ground cinnamon- and some might have cloves; and just like that, homemade pumpkin spice.
You could also go full 1950’s and steam your own pumpkin and then puree it; or you could join me in 2019 and use canned pumpkin. I will leave that up to you, but personally I enjoy the easy route 😉
Meal Planning Tip
Breakfast is the one meal I tell people to COMPLETELY prepare ahead, so that it’s a no brainer in the am’s. These Pumpkin Chocolate Chip Muffins are a phenomenal addition to your grab and go breakfast choices.
As a meal planning educator I hear ALL. THE. TIME. that people don’t commit to meal prep because of time…
- I don’t have time to grocery shop
- I take too much time to cook
- I don’t know which recipes to pick
This doesn’t need to be you, instead you can eat well (delicious meals), while having a life, and I’m going to share exactly how you can do it in the Meal Prep for Beginners Webinar.
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and now…
Pumpkin Chocolate Chip Muffins
- 1 1/4 cup whole wheat flour
- 1/4 cup cornstarch
- 1 tbsp pumpkin spice
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup maple syrup
- 1/3 cup melted butter
- 1 cup canned pureed pumpkin
- 1/2 cup semi-sweet chocolate chips
Preheat oven to 350F and oil a 12 cup muffin tin or line then with muffin liners.
Mix the wet ingredients together: eggs, maple syrup, butter and pumpkin.
Mix the dry ingredients together: salt, baking soda, flour, cornstarch, pumpkin spice and chocolate chips.
Add the wet ingredients to the dry and mix to combine- DO NOT OVER MIX.
Spoon the batter in to the prepared muffin tin, filling the cups 2/3 full.
Bake in the middle rack for 16-18 minutes; you might also want to rotate the muffin tin halfway through if your oven has hot spots. You’ll know the muffins are done when you insert a toothpick and it comes out clean.