Yesterday my sweet sister sent me her pumpkin bread recipe because she was going to make muffins out of it and wanted my opinion for a cooking time. And then my thoughts for the rest of the day were consumed with pumpkin muffins.
So when my sweet husband offered to go to BOTH of the grocery stores I needed to go to last night, I seized my opportunity and whipped up a batch. It’s always a game of baking roulette when you’re replacing more than one egg with flax “egg” but I’m happy [very happy] to report these muffins as winners.
Chocolate-Chip Pumpkin Spice Muffins
Adapted from my sister’s adaptation of this recipe [hehe]
Makes 15-18 muffins
1 cup spelt flour
1 cup oat flour
3 teaspoons ground allspice
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin purée
1 cup packed brown sugar
1/2 cup applesauce, warmed
2 flax eggs [2 T flax meal mixed with 6 T warm water. Let sit 5 min]
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1/3-1/2 cup chocolate chips
Preheat oven to 350F. Line muffin tins with paper cups. In a medium sized bowl whisk together flours, spice, baking powder, baking soda, and salt. Set aside. In a large bowl add applesauce, flax eggs, coconut oil, vanilla, and pumpkin. Cream in the sugar. Add the dry to the wet. Fold in chocolate chips. Scoop batter into muffin cups, 2/3rds full. Bake for 20-25 minutes [I baked for 15, rotated my pans, and baked for 8 more].
They were a delicious compliment to this morning’s greek yogurt [sweetened with a little honey & brown sugar, topped with sunflower seeds, granola, & blueberries].
Kid verdict: They both liked them. Though Landon ate 2 and 1/2 and Lucy only ate 1/2 in an attempt to find as many chocolate chips as she could. She’s in this phase where her diet is consisting of broccoli, blueberries, vegan cheese, corn tortillas, strawberries, and rice cakes smeared with sunbutter.
Making the ‘more’ sign [sort of].