Maple-sweetened pumpkin chocolate chip muffins
Soft, moist pumpkin chocolate chip muffins sweetened with pure maple syrup and made with simple, wholesome ingredients. Perfect for breakfast, snack time, or little ones.
Makes: 12 standard muffins I Prep: 10 minutes I Bake: 17-21 minutes
Pumpkin Chocolate Chip Muffins
Ingredients:
283 g (10 oz) organic pumpkin purée
2 large eggs
105 g pure maple syrup
60 g whole milk
55 g avocado oil
5 g vanilla extract
180 g unbleached organic all purpose flour
1 tsp baking soda
1 tsp cinnamon
½ tsp pumpkin pie spice
¼ tsp salt
1/3 cup mini chocolate chips (optional)
Instructions:
Preheat the oven to 350°F. Grease or line a 12-cup muffin pan.
In a large bowl, whisk together the pumpkin purée, eggs, maple syrup, avocado oil, vanilla, and milk until smooth.
Add the flour, baking soda, cinnamon, pumpkin pie spice, and salt.
Fold together just until no dry flour remains. Do not overmix.
Gently fold in the mini chocolate chips.
Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle a few additional mini chocolate chips on top, if desired.
Bake for 17-21 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out with a few moist crumbs.
Cool in the pan for about 10 minutes before transferring them to a wire rack.
Notes:
Storage: Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezing: Freeze completely cooled muffins in and airtight freezer-safe container or bag for up to 3 months.
Maple Syrup: These muffins are sweetened with pure maple syrup rather than granulated sugar or brown sugar. The chocolate chips do contribute additional sugar.
For little ones: I like to leave a few muffins plain before folding in the chocolate chips for my toddler. They’re still naturally sweetened with pure maple syrup, without the additional added sugar from the chocolate chips.