I’d say it’s officially pumpkin season. So, let’s start it off right now with Mini Pumpkin Chocolate Chip Muffins because pumpkin and chocolate are a tasty combo. If you don’t have a mini muffin tin, go ahead and use full size. You can also use this batter to make baked doughnuts if you have a doughnut tin—fun!
*You can also make your own muffin liners.
Try to buy everything organic. Here’s why.
3/4 cup dairy-free chocolate chips (look for gluten-free as well if you have a sensitivity)
1 1/4 cup almond flour/meal
1 cup sorghum flour (can substitute oat flour)
1 tsp baking soda
1 tsp aluminum-free baking powder
1/4 tsp fine ground sea salt
3/4 cup sucanat
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cardamom
1 cup pumpkin puree
1 tbsp chia
1 1/2 cup warm water
1 1/2 tsp apple cider vinegar
2 tbsp cold-pressed virgin coconut oil
1 1/2 tsp vanilla extract (be sure to use gluten- or alcohol-free if you have a sensitivity)
Let’s get started.
1. Preheat the oven to 325°F and line muffin tins with unbleached parchment liners.
2. Place water and chia seed in the blender and set aside to let the seeds plumpen for 5 minutes.
3. In a large bowl, sift together dry ingredients.
4. Add remaining wet ingredients to the blender and blend until super smooth.
5. Pour wet ingredients into dry and fold until well mixed. Fold in chocolate chips.
6. Fill liners to the top and bake for 15-20 minutes.
7. Remove from oven and allow to cool in the pan. Enjoy!
What’s your favorite “Pumpkin Season” recipe? Tell us with a comment below.
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