Feels of Fall
Updated: Dec 18, 2018
The moment I hear that PSL is out at Starbucks and the crazy St. Louis weather gets below 80 degrees, I start doing a Fall dance. I cannot get enough of Fall-- from the crunching leaves, pumpkins, HALLOWEEN and most importantly the food that Fall brings:) That is why when it hit mid September, I did not care if that day is was 89 degrees, I was bringing out my first batch of Pumpkin Chocolate Chip Muffins!! Check out the adaptable recipe below-- it was VERY kid friendly. Ainsley gobbled them up.
Pumpkin Chocolate Chip Muffins
-1 1/2 cup whole wheat flour
-1/2 tsp baking soda
-1 tsp baking powder
-1/2 tsp pumpkin spice
-1/2 tsp ground cinnamon
-1/3 cup maple syrup or honey ( I did maple syrup since my little nugget is eating them)
- 2 eggs
-1 can pumpkin puree ( not pumpkin pie, plain pumpkin puree)
-1/3 cup butter melted or coconut oil ( I prefer coconut oil)
-1/4 tsp Pink Himalayan salt
-1/2 cup semi sweet chocolate chips
-Coconut sugar to sprinkle on top before you put them in the oven
-Preheat oven to 350 degrees
-Grease a muffin tin that holds 1 dozen. I normally grease with coconut oil :)
-Add all the dry ingredients into a medium sized bowl and all of the wet ingredients into a small bowl.
-Once all of your dry is mixed together add in the wet, small amounts at a time, so you can stir it in well. I LOVE using my Vitamix for muffins. So I will do this but using my mixer. Add all the dry in and then add wet and put in on 1-3 setting. This really making a difference to the texture of the muffins.
-After the wet and dry are all mixed together, divide out the mixture into the muffin tin
-Cook muffins for 20-22 minutes. For our oven, 20 minutes is just right!
ENJOY fellow Fall fans :)
ENJOY!! Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!!