nourishing a happy, healthy life

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

I’ve been tinkering with this recipe for awhile and this is my favorite version. I’m happy that it uses the entire can of pumpkin because I don’t love having can leftovers lingering in the fridge. I’m also pleased that I was able to cut back the sugar by half. Feel free to sub in equal amounts of brown sugar or honey. These work well with GF flour and with almond flour (although the texture is more dense if you use almond flour). The recipe makes 24 muffins which is perfect for the large crowd around here. If you would rather have 12, you can 1/2 the recipe and use a 15 oz can.
1 29 oz. can pumpkin
5 large eggs lightly beaten
1/2 C sugar
2/3 C oil (I use extra virgin olive oil)
1 C buttermilk
1 tsp. salt
3 C flour
2 tsp. baking powder
1 tsp. baking soda
3 tsp. pumpkin pie spice
1 1/2 C 60% cocoa chocolate chips (or your favorite variety)

Heat the oven to 375 degrees. Thoroughly mix the pumpkin through buttermilk. In a separate bowl mix the salt through pumpkin pie spice. Mix the wet and dry ingredients together just until combined then fold in chocolate chips. Scoop into buttered muffin tins and bake for 20 minutes or until slightly browned and a toothpick comes out clean.