Ingredients
Scale
Dry Ingredients
- 2 cups flour (I used 1 cup spelt and 1 cup white whole wheat)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
“Wet” Ingredients
- 1/2 cup cane sugar*
- 1 tbsp honey or maple syrup
- 1 tsp vanilla
- 3 tbsp coconut oil (melted)*
- 1 and 1/2 cup pumpkin puree
- 1/2 cup milk of choice *room temperature (a touch more or less if your dough seems a bit dry)
- 50 grams dark chocolate (broken up into little pieces) (or 1/3 cup chocolate chips)
Instructions
- Pre-heat oven to 350ºf or 180ºc.
- Put dry ingredients in a medium size bowl. Mix until all the spices are nicely dispersed.
- Put wet ingredients in a large bowl (except chocolate chips). Whisk together until very smooth and creamy.
- Add flour mixture to the wet ingredients. Fold the dry and the wet together until you cannot see any flour. The less you “work” the dough the fluffier your muffins will turn out!
- Fold in chocolate “chips”.
- Spoon muffin mixture into lightly greased muffin tin so that each muffin is 3/4 of the way full!
- Bake for twenty minutes.
- Let sit for 10 minutes and Voila! Enjoy!
Notes
- – These muffins work great with white whole wheat, spelt or all-purpose flour (If you use 100% spelt you will have a much denser muffin!). I used one cup white whole wheat and one cup spelt flour!
- – If you don’t have cane sugar on hand use white or a light brown sugar.
- – If you don’t have any coconut oil on hand you can also use walnut oil, canola oil, peanut oil…
- – If you want to make these muffins lower in fat you can try subbing some of the coconut oil for pumpkin puree but this will result in a “cakier” muffin.
- Nutritional Benefits: High in Vitamin A, selenium, phosphorus, manganese and low in cholesterol 🙂
- Prep Time: 10
- Cook Time: 20