October 4, 2016

Welcome, October! Pumpkin chocolate chip muffins recipe

It's finally here!!
 Pumpkin spice, nutmeg and deliciousness have reached our doorsteps,
drive-thru coffee stations, and have even infused our homes.

To graciously welcome fall, I made a simple pumpkin-chocolate chip muffin combo and handed them out to my work colleagues who may I add, squealed with enthusiasm before inhaling.

To make your own, just follow my recipe below. Or get creative,  and use coconut flour, almond flour, swap out semi-sweet chocolate chips for carob chips or dark chocolate.

Whatever you desire, make it with love and enjoy!

  • 4 eggs
  • 2 cups sugar
  • 1 can organic pumpkin puree (I got mine from Trader Joe's)
  • 1-1/2 cups vegetable oil 
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups coconut flour (Trader Joe's brand. Please note... this was an accident because I ran out of regular flour.)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice (TJs)
  • 1 teaspoon salt
  • 2 cups semisweet chocolate chips (12 oz bag, again from TJ) :) 

Baking directions:

  1. Preheat oven to 400°. 
  2. In a large bowl, mix eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, pumpkin pie spice and salt; Add flour mixture slowly to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths to almost all the way full.
  3. Bake for 15-20 minutes. Be careful not to burn them. Tops can scorch before center is fully cooked, so keep a close look on these. Cool in pan 10-15 minutes before removing to a wire rack.  Insert toothpick to make sure center is fully cooked. If not, add five minutes.
  4. Makes 2 dozen muffins.