A few weeks ago I admitted that although I love to bake, I rarely create my own recipes. Since I wrote that post, I’ve been experimenting a little more with my own baked creations, with the purpose of creating healthy recipes to share with my health coaching clients who are looking for more nutritious treats to satisfy their sweet cravings. These chocolate chip pumpkin muffins fit the bill! They’re free of white flour and oil, and I used a less processed sugar than most baked goods are made with. And they’re full of pumpkin and chocolate, so what more could you ask for?
- 1 ½ cups spelt flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon sea salt
- 1 ¾ cups pumpkin puree
- ½ cup organic sugar such as sucanat or coconut palm sugar
- ¼ cup non-dairy milk
- ¼ cup applesauce
- ½ teaspoon vanilla extract
- ½ cup chocolate chips
- Preheat oven to 350 degrees. Line a muffin pan with liners.
- In large mixing bowl, mix together the flour, baking powder, baking soda, spices and salt.
- In a small mixing bowl, mix together the pumpkin, sugar, non-dairy milk, apple sauce and vanilla extract.
- Add the wet mixture to the flour mixture and stir to combine. Do not over mix.
- Fold in the chocolate chips.
- Bake for 12 – 15 minutes or until a toothpick in the center comes out clean.
- Enjoy with a cup of tea!
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