pumpkin chocolate chip muffins

So fall foods are everywhere these days - why not jump on the bandwagon ... even if it is still 95 degrees? At least mornings and evenings are cool and crisp, so we can pretend, right?!?

The original recipe is a gluten free recipe, but I just adapted it to what we had at home. I did try pecans in half the batch and chocolate chips in the other half. The muffin itself is not nearly as sweet as all the other pumpkin stuff out there {which is kind of nice}. But if you are looking for just the right flavor, maybe add more coconut oil? or syrup? or just the chocolate chips will suffice - they were the preferred muffin in our home.

Serves 5 dozen mini muffins or 2 1/2 standard muffins

Preheat oven to 375

Ingredients

1 15 oz. can pumpkin puree (not pie filing!)

1 c. OJ

1 c. oats (I used quick-cooking, but rolled oats will work also)

1/2 c. pure maple syrup

3 eggs

3 Tbsp. coconut oil, melted

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. cloves

2 1/2 c. flour

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

1 c. chocolate chips

(I made the mini muffins and used the mini chips, which were perfect)

Instructions

1. Whisk together pumpkin puree, OJ, oats, syrup, coconut oil, cinnamon, ginger, and cloves. 

2. Stir in flour, baking powder, and baking soda.

3. Fold in chocolate chips.

4. Scoop by heaped tablespoons into greased mini muffin pan. Bake at 375 for 16-20 mins. or until set.

5. Allow to cool slightly, then remove from the pan and transfer to a cooling rake. 

* If using a standard muffin pan, fill muffin cups 3/4 full. Bakte at 375 for 20-25 mins. or until set. 

Enjoy! Happy Fall!

recipe found at: http://www.onelovelylife.com/