Pumpkin Chocolate Chip Muffins

PUMPKIN-Y SEASON

I feel like I can finally get excited about the holidays now that October is upon us! And I have to say, I’ve been celebrating with these super moist and super delicious pumpkin chocolate chip muffins! It’s like a very awesome combinations between  cookies, muffins, and everything pumpkin! It adds plenty of spice flavor that they will not disappoint anyone! Amazingly healthy school snack for the kiddos and a yummy breakfast for you and your hubby!

TIPS FOR PUMPKIN MUFFINS

  • I’d recommend using pumpkin puree for this recipe and not pumpkin filling. Otherwise it won’t work properly.
  • If you don’t have pumpkin pie spice, you can add cinnamon with a pinch of ground ginger and nutmeg.
  • You can use semi-sweet chocolate chips or milk chocolate chips, but if you’re willing to cut down on some sugar and calories, try using Lily’s chocolate chips!
  • You can sprinkle some extra chocolate chips over the tops of the muffins before they go in the oven for an extra special presentation.
  • You can use either paper liners or oil down muffin tin. I oiled mine down with crisco and they turned out beautifully!
  • The batter can be made in advance. Up to one day in the refrigerator before use.
  • These muffins freeze beautifully. Simple out them in a ziplock and seal them tightly for up to three months. Take them out as you want them!
  • You can get creative and put some pecans, coconut flakes, oats, almonds, or even walnuts over the top as well!

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Prep time:
15 minutes
Cook time:
20 minutes
Chill time:
Total time:
35 minutes
Yield:
24 Muffins
Cuisine:

Ingredients

Directions

1. Gather all of your ingredients together and preheat oven to 350 F. Oil 24 muffin cups with regular cooking oil or crisco. Or you can line them with cupcake wrappers instead.

2. In a large bowl, combine the sukrin gold, monk fruit, and coconut oil. Stir until just combined. Add in the lightly beaten eggs.

3. Add the pumpkin puree and water and stir until smooth.

4. Next,  slowly add in the flour, pumpkin pie spice, baking powder, cinnamon, baking soda and salt into the wet ingredients. Stir until almost combined, then add the chocolate chips and continue to stir just until everything is incorporated. Try not to overmix.

5. Divide the batter evenly into the prepared muffin cups, filling about 2/3 full. Bake in the preheated oven until your toothpick comes out clean. About 18-20 minutes.

6. Let them cool down slightly before instagramming the beautiful muffins with @emily_kovalev!

7. Enjoy them with a nice cup of tea!

Recipe notes

*** For this recipe, I used Sukrin Gold. It’s almost exactly like brown sugar, just minus the “unhealthy” stuff. The only ingredients it has is stevia and malt extract. Check out my sugar blog post for more info. If you don’t have sukrin gold in your pantry, feel free to use regular brown sugar, just know that the calories and the sugar intake will differ a bit than from this recipe.

*** I fell in love with the Monk Fruit Sweetener. It does make you feel gassy because of the erythritol in it, but over all, it is a great sugar-free alternative! Check out my sugar blog post for more info. If you don’t have monk fruit in your pantry, feel free to use regular sugar, just know that the calories and sugar intake will differ a bit than from this recipe.

*** I love using Coconut Oil if I’m making something vegan or if I want to add a slight coconutty flavor. And it has a lot of hair and nail benefits:)

*** I prefer to use Lily’s Chocolate Chips in all my sugar-free recipes, because the only sweetener it has is stevia. And the best part is, is that you don’t have an aftertaste! You can purchase it on amazon, Publix, or Richards. If not, you are more than welcome to use any chocolate chips you have in your pantry. Just know that the calories and sugar intake will differ than from this recipe.

Did You Make This Recipe?

Snap a photo of it and tag me on Instagram @emily_kovalev or use the hashtag #emily_kovalev so I can see it and feature it!