• Monday Muffins: Pumpkin Chocolate Chip

    I've made these muffins for a number of years and they never fail the tastebuds, especially when paired with The Sophisticate's Chai. I've adapted the recipe from one of my favorite cookbooks, How To Cook Everything by Mark Bittman.
    Pumpkin Chocolate Chip Muffins
    Makes: 12 muffins
    4 tablespoons coconut oil-melted
    1 cup whole wheat flour (King Arthur works best)
    1 cup all purpose flour
    11/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1 teaspoon salt
    2 tablespoons of chia seeds (optional)
    3/4 cup milk or non dairy substitute
    1 egg
    1 cup pumpkin puree
    1/2-3/4 cup chocolate chips (Ghirardelli 60% cacao)
    Heat oven to 400 degrees. Line muffin tins. Stir together the dry ingredients and set aside. Beat together the melted coconut butter, egg and milk with the pumpkin puree. Pour into the dry ingredients, mixing just enough to moisten. Fold in the chocolate chips and fill muffin tins 3/4 full.  Bake for 15-20 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean. Remove muffins from the tins and let cool.



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