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.
- 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.
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