Fall is finally here! Though it was in the 80s this past weekend, the highs this week are only going to be in the 60s. I love the cooler weather- and it definitely puts me in the mood to make fall foods!
Last year, I made these Pumpkin Spice Chocolate Chip Cookies. I'd never thought that pumpkin and chocolate would work together, but I'm so glad I was wrong! Those cookies were great, as are these muffins! They can easily be made vegan, as in the original recipe. I had honey and cow's milk, so that is what I used. Substitutions are included in the ingredient list below.
They are slightly dense, but very moist, nicely spiced and not overly sweet. And quite easy- I love not having to dirty my mixer!
Ingredients:
1 cup plus 2 tablespoons flour2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
Pinch of salt
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
3/4 cup pumpkin puree
1/3 cup melted coconut oil (or vegetable or canola oil)
1/4 cup milk (cow, coconut, soy, rice, almond)
2 tablespoons honey (or molasses)
1 tablespoon vanilla extract
1 cup mini semi-sweet chocolate chips
Directions:
Preheat the oven to 400 degrees. Spray a muffin tin well with cooking spray or grease and flour the tin. Set aside.
In a large bowl, thoroughly combine the flour, baking powder, spices and salt.
In a medium bowl, combine the sugars, pumpkin, oil, milk, honey and vanilla. Mix well by hand.
Add the wet ingredients to the dry ingredients; stir to combine. Do not over-mix. Add the chocolate chips and stir to evenly distribute.
Divide batter evenly among the muffin tin. Bake for 16-19 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool in the tin for approximately 10 minutes, then remove to a wire rack to continue cooling.
Yields: 12 muffins.
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