It’s fall which means all things pumpkin have made their way to the local grocery stores and coffee shops, and — if you’re like me — it has even invaded your kitchen, too!
Today I’m sharing a recipe I am loving that would be perfect for a fall potluck or just to have for a grab-n-go breakfast around the house. The whole wheat flour gives the muffins heartiness and the coconut sugar plus chocolate chips give them a perfectly balanced sweetness.
Makes approx. 15 muffins
Ingredients — always use organic ingredients when possible!
- 1 ½ cups whole wheat flour
- 1 can pureed pumpkin
- 1 ½ cups coconut palm sugar
- ¼ cup coconut oil, melted
- 1 Tbs ground flaxseed
- 1 Tbs pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- ½ cup vegan chocolate chips
Preheat your oven to 350 degrees. In a large bowl, mix together the pumpkin, sugar, ground flaxseed, melted coconut oil and spices. Slowly add the flour, baking soda and baking powder while stirring. Add the chocolate chips last. Pour mixture into prepared muffin pan lined with cupcake liners and bake for 15-20 minutes, or until a toothpick comes out clean.
NOTES: You could use a different sweetener (maple syrup, agave, or cane sugar) in place of the coconut palm sugar, but I opted to use coconut for this reason:
According to Dr. Andrew Weil, “Coconut sugar is 70 to 79 percent sucrose and only three percent to nine percent each of fructose and glucose. This is an advantage, because you want to keep your consumption of fructose as low as possible, and cane sugar is 50 percent fructose.”
Coconut sugar has a taste similar to that of brown sugar and can be substituted for cane sugar in most recipes. Find it at your local Trader Joe’s, Whole Foods, or co-op.