Description
These Pumpkin Chocolate Chip Muffins are soft, moist, and warmly spiced with cinnamon, ginger, and cloves. Made with pumpkin puree, melty chocolate chunks, and a hint of orange zest, they’re an easy fall breakfast or snack that’s not overly sweet. Vegan and gluten-free adaptable!
Ingredients
Units
Scale
- 1 3/4 cups all-purpose flour, spooned and leveled (feel free to use a GF flour blend)
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 2 extra-large eggs (or sub 2 flax eggs, plus 1/2 teaspoon baking powder- see notes)
- 1 1/2 cups canned pumpkin puree or homemade pumpkin puree
- 1/2 cup mild olive oil (can use avocado oil or melted coconut oil)
- 1/2 cup brown sugar, or coconut sugar (see notes)
- 1/2 cup real ;maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1 cup chocolate chunks or chocolate chips (optional)
- 1/2 cup pumpkin seeds (optional- for topping muffins)
- Optional Additions: nuts such as walnuts, hazelnuts, pecans, dried cranberries, dates... you get the idea!
Instructions
- Preheat the oven to 350F degrees. Oil a muffin pan.
- In a large bowl mix together the dry ingredients: flour, baking soda, salt, cinnamon, ginger and cloves.
- In a seperate bowl whisk eggs until smooth, add pumpkin puree, olive oil, brown sugar, maple syrup, vanilla and orange zest.
- Add wet ingredients to the dry ingredients along with chocolate chunks. Fold in until just combined, do not over mix.
- Scoop the mixture into an oiled muffin tin, fill mostly to the top. Sprinkle pumpkin seeds on top if desired.
- Bake for 20- 25 minutes until the internal temperature is 205 F, or test by poking a toothpick in the center; it should come out clean. The muffins should spring back when touched. Let muffins cool in the tin for about 5 minutes before popping them out and cooling on a wire rack.
Notes
Vegan Option: Use flax eggs- mix 2 tablespoons ground flax with 6 tablespoons water, and let this stand 15 minutes. Add this to the wet ingredients. Add 1/2 teaspoon of baking POWDER to the dry mix (in addition to the baking soda).
If desired use pureed squashes such as butternut, Hubbard, buttercup, honey nut, and yams instead of pumpkin.
An easy way to make brown sugar: with a fork mash 1/2 teaspoon molasses with 1/2 cup granulated sugar.
Nutrition
- Serving Size: 1 muffin
- Calories: 242
- Sugar: 17.3 g
- Sodium: 200.3 mg
- Fat: 10.4 g
- Saturated Fat: 1.7 g
- Carbohydrates: 34.8 g
- Fiber: 2 g
- Protein: 3.4 g
- Cholesterol: 31 mg
