T’is the season- the pumpkin season that is. Maybe you’re a die-hard pumpkin fanatic or maybe you could skip it all together (in which case, it seems unlikely that you are even reading this), but from a recent poll on Facebook (and the endless stream of pumpkin recipes online right now), it’s clear that A LOT of people still enjoy the occasional pumpkin indulgence. I am not a huge fan of the overly sweet pumpkin lattes or decadent pumpkin cheesecakes, but I do like a nice pumpkin muffin, especially one that invited chocolate to the party. These easy pumpkin muffins are a great treat without being overly indulgent. They are just the ticket for me this time of year. Quick to whip up and wonderful while still warm, these muffins are perfect for beating back a gray day here in the Pacific Northwest.
Chocolate Chip Pumpkin Muffins
- 3 cups Brown Rice Flour
- 1 cup Hazelnut Flour/Meal
- 4 tsp Baking Powder
- 2 tsp Pumpkin Pie Spice
- 1/2 tsp Sea Salt
- 2 Eggs*
- 1/2 cup Oil
- 1 Tbsp Vanilla Extract
- 1-1/2 cups Pumpkin Puree
- 1 cup Cane Sugar
- 1-1/3 cups Whole Milk*
- 1 cup Chocolate Chips
Grease muffin tin and place on a baking sheet. Preheat oven to 375°F.
Mix dry ingredients in a medium bowl and set aside.
Whisk together eggs, oil, vanilla, pumpkin and sugar.
Add dry ingredients, mixing with a spatula, alternating with the milk. Fold in chocolate chips.
Using a muffin scoop, portion out into 12 greased muffin cups. These portions will be heaping, so divide accordingly.
Bake with a tray underneath at 375°F for 25 minutes. Muffins will brown, but will stay soft when done.
*Vegan option: use a flaxseed mixture to replace the eggs (2 Tbsp flax with 6 Tbsp water for two eggs) and substitute whole milk with non dairy milk of your choice.