Pumpkin Chocolate Chip Muffins

One of the best smells in the fall/winter months… fresh cooked muffins! And even better - pumpkin chocolate chip muffins! I want to share with you one of my go-to recipes for muffins, that can pack a little more nutrition punch than store bought mixes.

Before we get to the recipe, let’s talk a little about the health benefits of pumpkin.

• High in beta-carotene, which is an antioxidant that supports immune health, eye health, heart health + skin

• Contains copper, calcium, potassium + phosphorus

• Pumpkin seeds are rich in zinc, iron, selenium, tryptophan (helps produce good mood hormone serotonin), protein + healthy fats

Pumpkin Chocolate Chip Muffins

Makes: 12 muffins

Prep time: 10 mins

Cook time: 26 mins

Ingredients:

• 1 cage free egg
• 2/3 cup pumpkin puree
• 1/2 cup unsweetened almond milk
• 1 banana, mashed
• 1/4 cup honey or maple syrup
• 1 tsp vanilla
• 3/4 all-purpose flour (or oat flour to make gluten free)
• 1/2 cup almond flour
• 1/2 T cinnamon
• 1/2 tsp nutmeg
• 1 1/2 tsp baking powder
• Dash of sea salt
• 1/3 cup dark chocolate chips
• Chopped pecans or walnuts (optional)

Instructions:

1. In a large bowl, whisk egg. Add pumpkin, almond milk, banana, honey and vanilla and whisk again.
2. In a separate bowl, mix dry ingredients and slowly pour into large bowl with wet ingredients.
3. Stir chocolate chips into mixture.
4. Pour batter in coconut or EVOO sprayed muffin tins, filling 3/4 full. Top mixture with pecans or walnuts if desired.
5. Bake for 23-25 minutes on 350 degrees F.