This is what happens when you have left over pumpkin. I think thats a problem (well not a problem) for all of us, because most recipes only need about 1/2 cup of pumpkin. And you've always got some pumpkin left over :) Muhaha. So then what next!? Well it was either pancakes this morning or muffins. And I decided I'd like to have muffins. Mainly because I had an idea for a recipe, and I have really cute baking cups I wanted to use :)
So these are fairly simple, I'd say. I do use some 'specialty products' I suppose. So you can always go for another option in return if you don't have that. No problem! Now go right ahead and bake these babies!
Pumpkin Chocolate Chip Muffs :
1 1/2 cups whole wheat pastry flour
3 tbsp rolled oats
Pinch of Cinnamon, Nutmeg & Pumpkin Spice (Yes, I used them all.)
1/2 tsp Baking Soda
1 tsp Baking Powder
1 tbsp. Chia Seeds
1/2 cup pumpkin puree
1/2 cup coconut sugar
2 tbsp. Coconut Oil
1 cup almond milk (I love Almond Breeze)
1 Chia or Ground Flax Egg (( 1 tbsp Chia or Flax mixed with 3 tbsp. water))
+ 1/4 cup dark chocolate chips (70% cacao or higher)
Preheat oven to 350.
Mix all of your wet ingredients in a small bowl.
Mix all of your dry ingredients in a larger mixing bowl.
Fold in your wet to the dry ingredients and whisk until smooth.
Then add in your dark chocolate chips! If you'd rather have raisins, or nuts instead, be your guest!
Place in your cute little baking cups or muffin baking dish, and fill in with spoon almost to the top.
Bake for 20-25 minutes, until you can put a tooth pick in and it comes out clean :) Enjoy!