Pumpkin Muffins Sweetened with Maple SyrupBrooke McLay
Oh, I know pumpkin in an autumn treat, but every now and then I get a hankering for the friendly flavor of pumpkin muffins in the morning. The fabulous part about craving pumpkin in the summertime is you can actually find the puree in the stores. No need to fight the thanksgiving crowds for that final can of pumpkin, since no one else is likely making a pumpkin pie for at least another four months. Yay for that. Because here’s the big secret. Pumpkin is nice in the autumn, but it’s equally delightsome on a summer morning. A great way to welcome the day.
This recipe is especially nice for bikini-season eating, made without sugar, naturally sweetened with pure maple syrup. It’s a lovely recipe.
Pumpkin Chocolate Chip Muffins
1/3 cup oil (unrefined and cold pressed coconut or light olive oil )
1 cup pure maple syrup
1 ¼ cups canned pumpkin
1 teaspoon pure vanilla extract
1 ½ cups whole wheat flour or spelt flour
1 teaspoon baking soda
1 ½ teaspoons pumpkin pie spice
¼ teaspoon salt
1 cup milk chocolate chips
Preheat oven to 350 degrees. Line a muffin tin with cupcake wrappers. In a bowl combine the oil, maple syrup, eggs, pumpkin, and vanilla. In a separate bowl whisk together the dry ingredients the flour, baking soda, spice, and salt. Stir the wet ingredients into the dry ingredients. Add the chocolate chips. Spoon the batter into the muffin tin. Bake for 17-19 minutes.