Oh shush. Yes I know. EVERYONE is doing pumpkin. Call me trendy.
Can I help it that it’s what the kiddo wanted?
And you know how I never say no to what the kiddo wants.
And, besides, there’s a good reason everyone is doing pumpkin. It’s good. And seasonal.
So, just give in already. Make the pumpkin stuff. Okay?
You’ll thank me.
Pumpkin Chocolate Chip Muffins - a Taste of Fall
Pumpkin Chocolate Chip Muffins
1 cup pumpkin puree
2 T. flax seeds mixed with 3 T. hot water
1/2 cup maple syrup
1/4 cup vegetable oil (I used sunflower seed)
2/3 cup almond milk
1 t. vanilla
1 cup (120 g.) sorghum flour
1/3 cup (42 g.) arrowroot starch
1/3 cup (52 g.) teff flour
1 t. baking soda
1/4 t. salt
1/3 cup mini chocolate chips (for refined-sugar free version, make your own chocolate chips, use cacao nibs, or omit and use nuts)
Preheat oven to 350°. Prepare 15 muffin cups. (I used liners.)
In a large bowl, whisk together the pumpkin, flax seed, maple syrup, oil, almond milk and vanilla. In a small bowl, whisk together the sorghum, arrowroot, teff flour, baking soda and salt. Mix the dry ingredients into the wet ingredients. Stir in the chocolate chips or nuts.
Spoon the batter into the muffin cups, filling approximately 3/4 full.
Bake for 28-32 minutes, until tops are firm and a toothpick inserted in the center comes out clean.
For more healthy recipes, visit Wellness Weekends at Diet Dessert and Dogs.
