Food and Fitness

Fall Recipe: Pumpkin Chocolate Chip Muffins

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Let’s face it, my Fall diet=anything and everything pumpkin.

I love Fall, and for a number of reasons. The temperature is just right, for the most part—definitely not as hot as summer, and not as frigid as the days of winter can be. The Fall also gives way to the holiday season, which, we can probably agree, is one of the best times of the year. My birthday also happens to be in the beginning weeks of the season…so it’s pretty safe to say that Fall is, without a doubt, my favorite season of each year.

…but there’s more…when I think of Fall, I also think of pumpkin, and all of the delicious food and drinks that are made specifically during this season—pumpkin spice lattes, pumpkin pie, pumpkin donuts…honestly, you name a food, it’s probably also made with a pumpkin flavor (okay, not every food, but you get the point that I’m trying to make).

As you can tell, I’m clearly a fan of pumpkin, and I also love to bake, so I wanted to share with you my favorite Fall recipe that I’ve made to date…Pumpkin Chocolate Chip Muffins! Believe it or not, I actually just made these for the first time this past weekend, but they were so good, I felt the immediate need to share. Enjoy!

*This recipe was found online. I substituted some of the ingredients based on personal preference, and that is what I’ll be providing here. I like to use “better-for-you” ingredients, when possible (ex-almond flour instead of regular flour). However, feel free to use whatever “version” of ingredients you prefer to bake with!*

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Pumpkin Chocolate Chip Muffins

~makes 12 muffins~

Ingredients

  • 2 cups almond flour
  • 1 cup pumpkin puree
  • 1 cup dark chocolate chips (optional-can remove to make pumpkin spice muffins)
  • ⅓ cup pure maple syrup (can be substituted with honey)
  • ½ cup melted coconut oil
  • 2 eggs (I used the equivalent of 2 eggs in egg beaters)
  • 2 teaspoons pumpkin spice
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda

Directions

Preparation: Preheat your oven to 350 degrees Fahrenheit and line your muffin tin with muffin/cupcake liners.

  1. Combine pumpkin, eggs, melted coconut oil, pure maple syrup, and vanilla extract. Mix well.
  2. In a separate bowl, combine almond flour, baking soda, baking powder, and pumpkin spice. Mix well.
  3. Add your dry ingredients to your wet ingredients and mix until combined.
  4. Fold in dark chocolate chips.
  5. Evenly distribute “batter” into lined muffin tin. Bake at 350 for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

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Hope you enjoy this recipe! If you decide to try it out, feel free to share a picture of your finished product with me on Instagram, and tag @inmyelementbym so I can be sure to see it…Happy Fall baking!