Kidville Westport

Pumpkin Muffins! Pumpkin Blondies! Pumpkin Bread! YUM!

Whole Wheat Pumpkin Chocolate Chip Muffins

 
Ingredients:

  • 1 ½ cups whole wheat pastry flour
  • ½ teaspoon sea salt
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¾ cup pure maple syrup
  • 1 cup pumpkin puree
  • ⅓ cup melted coconut oil
  • 2 large eggs
  • ¼ cup milk or almond milk
  • 1 teaspoon pure vanilla extract
  • ½ cup chocolate chips

Directions:

  • Preheat oven to 350 degrees.
  • Line a muffin pan with liners.
  • Whisk all dry ingredients except chips in a mixing bowl.
  • Blend all wet ingredients in a blender or bowl.
  • Add wet to dry and mix until just combined. Do not over mix.
  • Stir in chocolate chips.
  • Using an ice cream scooper, scoop batter into muffin pan.
  • Bake for about 20-25 minutes or until a tester comes out clean.

Pumpkin Blondies


Ingredients:

  • 1 1/2 cups white beans or chickpeas (1 can, drained)
  • 1/3 cup pumpkin puree
  • 1/3 cup pure maple syrup
  • 1/3 cup rolled or quick oats
  • 1/4 cup almond butter
  • 3/4 tsp baking powder
  • 1/2 tsp pumpkin pie spice or cinnamon
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 2 tsp pure vanilla extract
  • 1/2 cup chocolate chips

Directions:

  • Grease an an 8-inch pan with coconut oil and line with parchment. Preheat oven to 350 F.
  • Drain and rinse the beans very well.
  • Process all ingredients except chocolate chips in a food processor until completely smooth (about a minute). Stir in the chocolate chips.
  • Spread the batter into the prepared pan, press a few chocolate chips into the top if desired, and bake 28 minutes. Serve warm or cold. Store in refrigerator.

Pumpkin Zucchini Bread


Ingredients: 

  • 1 1/2 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 3/4 cup canned pumpkin puree
  • 1 cup shredded zucchini, squeezed of excess moisture
  • 1/3 cup pure maple syrup
  • 1 tablespoon coconut oil, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup almond milk (or whole milk)
  • 1/2 cup chocolate chips

Directions:

  • Preheat oven to 350 degrees. Grease a 9 inch loaf pan with coconut oil and line with parchment.
  • In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  • In a separate large bowl combine pumpkin, zucchini, maple syrup, oil, egg, and vanilla until well combined and smooth. Whisk in almond milk.
  • Add wet ingredients to dry ingredients and mix until just combined.
  • Gently fold in chocolate chips, reserving a few for sprinkling on top.
  • Bake for 40-45 minutes or until toothpick comes out clean.
  • Cool on wire rack for 10-15 minutes, then remove bread from pan and transfer to wire rack to finish cooling.

For more recipes from Amanda, follow her on Instagram at jj_eats_

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