My children’s eyes light up when they discover that pumpkin muffins are for breakfast. They absolutely love them. And yes, they are pretty tasty- moist, slightly sweet, and hinting with flavors like cinnamon, ginger and cloves- classic pumpkin companions!
I posted my original recipe for these favorite Pumpkin Muffins of ours a while back. Since then, however, I have cleaned them up a bit by drastically reducing the sugar (originally 3/4 cup white sugar – now down to 1/4 cup of pure maple syrup) and using healthier “oils and fats”- real butter and coconut oil- instead of canola oil. The kids can’t tell the difference, and I am much happier. The muffins taste just as delicious, if not better!
- 2 eggs
- 1/4 or 1/3 cup pure maple syrup
- 1 heaping cup solid-packed pure pumpkin
- 1/2 cup melted butter
- 1/4 cup coconut oil
- 1 1/2 cups white-wheat flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. fine sea salt
- 1/2 tsp. cinnamon
- 1/4 tsp. ground ginger
- pinch of cloves (about an 1/8 tsp)
- 1 Tbs. ground flax seed
- 1/2 cup semi-sweet chocolate chips
- Optional: Coarse sugar- such as Natural Cane Turbinado Sugar- for sprinkling the tops
In a mixing bowl, beat the eggs, maple syrup, pumpkin, melted butter, and coconut oil.
Add the dry ingredients (except the chocolate chips) and mix slowly, just until all incorporated and smooth.
Add the chocolate chips and gently stir
Grease the muffin tin with butter or use paper liners. Fill the muffin cups.
If desired, sprinkle just lightly with the coarse sugar.
Bake at 375 for about 18 minutes, until a small knife inserted in the center of one of the muffins does not come out with batter on it.
Allow to cool for a couple minutes before removing them to a wire rack.
Makes 12 muffins