Delicious pumpkin chocolate chip muffins made with whole grain flours and coconut sugar!
I’ve been craving spiced pumpkin baked goodness since the leaves started turning shades of red and gold. And, chocolate must be included of course. I made these pumpkin chocolate chip mini muffins for an extended family breakfast, and they were a huge hit.
I like to “healthify” most recipes, so I made these with a few healthier ingredients. I like to use a combination of different flours in baking for added nutrient density. I used spelt flour which is a whole grain flour similar to wheat with less gluten, and I also added brown rice flour. To sweeten the muffins I used coconut sugar which doesn’t cause as high of a spike in blood sugar like white sugar does.
Healthy Pumpkin Chocolate Chip Mini Muffins
Ingredients
Dry:
1 cup spelt flour
2/3 cup brown rice flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
Wet:
1 cup pumpkin puree
1/3 cup milk
1/2 cup coconut sugar
1/3 cup coconut oil, melted but not hot
2 eggs, room temperature
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
Directions:
Preheat oven to 350°F. Spray two mini muffin pans with nonstick cooking spray or use mini muffin liners. (I like Trader Joe’s coconut oil spray.) This recipe makes about 36 mini muffins, so only prepare half of the second pan.
In a large bowl mix dry ingredients together. In a medium bowl, mix wet ingredients together. Pour the wet ingredients into the dry and stir a few times. Add mini chocolate chips and fold in gently until everything is just combined.
Fill muffin cups almost to the top. I used a one Tablespoon cookie scoop to make it simple. Bake for 12-15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow muffins to cool slightly before eating. Enjoy!
If you try them, let me know by leaving a comment here or tagging me on Instagram!
