Pumpkin Muffins

These muffins are so delicious and SO simple to make!  I am a short cut cook so I LOVE one bowl recipes…or recipes that I can take a short cut and use one bowl!!  They make a great grab and go snack especially if you make mini muffins!  ENJOY!!

INGREDIENTS

Wet:
1 cup pumpkin puree
1/2 cup pure maple syrup
1/4 cup coconut oil, melted and cooled (or sub melted butter)
2 eggs, at room temperature
1/4 cup unsweetened almond milk (or any milk)
1 teaspoon vanilla extract

Dry:
1 1/2 cups whole wheat pastry flour (or white whole wheat flour) I used King Arthur White Flour do to allergies
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup chocolate chips ( I used 60% Cacao Chips but I also like to use UnReal Candy Chips)

I did not measure the spices, I just eyeballed it!

INSTRUCTIONS

Preheat oven to 350 degrees F. Line a 12 cup muffin tin with liners.
In a large bowl, mix together pumpkin, maple syrup, coconut oil, eggs, almond milk and vanilla.
In a separate large bowl (I just added the dry ingredients to the wet ingredients and skipped the “separate bowl”), whisk together the dry ingredients: flour, baking soda, cinnamon, nutmeg, ginger & cloves. (My kids love to shake in the Fairy Dust, aka Cinnamon, as I feel that you can never really over do it on a few extra shakes of cinnamon!)  Add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chips or UnReal candy.
Evenly divide batter between 12 muffin cups. Bake for 23-28 minutes or until tester comes out clean!

Enjoy!

This recipe can easily be doubled and can stored in the freezer!!  Post a photo to #cookingfitchic if you make them!