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Chocolate Chip Pumpkin Spice Muffins
Wait! We’re not quite ready to put away our #Pumpkin yet…
Ummm…..Pumpkin spice (+ chocolate) season is STILL going STRONG over here at CFC HQ (my family kitchen) what about y’all’s?!
Thanksgiving will be here SOON, so be sure to create a few more magical Fall memories in your kitchen…including THESE delectable Pumpkin Spice muffins!Pumpkin is super filling and satisfying, thanks to its high fiber content, but pumpkin is also low-calorie. So, it’ll fill you up, with high nutrients = energy fuel!
Pumpkin also contains beta carotene, which converts to a BIG dose of vitamin A when we eat it (that bright orange color!)
Vitamin A keeps our eyes healthy and boosts our bodies immunity to sickness and disease.
Eating pumpkin can keep us looking young too, thanks to beta-carotene that helps protect us from the sun’s wrinkle-causing UV rays = younger-looking skin.
➡️ Rachel’s Tips:
Pumpkin pie filling and pumpkin puree often sit in cans, or cartons right next to each other on the grocery store shelf.
It can be easy to grab one thinking it is the other because the two products look very similar.
However, they are VERY different products!
Pumpkin Puree (that can also be made at home very easily) should say ONLY Pumpkin on the ingredients label.
Pumpkin pie filling often has many ingredients, one of which is SUGAR.
So, flip those cartons over and READ the ingredients.
We want pure pumpkin puree with nothing added.Makes 24 mini muffins
- 1 cup pure pumpkin puree
- 1/4 cup maple syrup or raw honey
- 2 large eggs, room temperature
- 2 tsps vanilla extract
- 1/3 cup nut butter (almond, cashew, or peanut butter)
- 1/3 cup unsweetened almond milk, or unsweetened coconut milk
- 2 ⅓ cup ground oats/oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp of sea salt
- 1 Tbsp pumpkin spice seasoning
- 1/2 cup dark chocolate chips (+ more to sprinkle on top)
- coconut cooking oil spray