These pumpkin muffins are light and good for you. They are extremely low in sugar, lower in carbohydrates and full of fiber. I try to add the least amount of sugar to most recipes. The original recipe I had for these muffins called for 2 cups of sugar. That is a lot of sugar. It may be fine for a splurge day, but they are not the best option for an everyday muffin. Recipes that are full of spice, such as cinnamon and ginger, do make it easier to cut down on the sugar. Half of the all-purpose flour is replaced with coconut flour. Coconut flour is lower in carbohydrates and high in fiber. In addition, ground flaxseed is added in place of some of the oil. Ground flaxseed is rich in omega 3 fats as well as high in fiber. Pumpkin also has great nutritional value. Pumpkin contains fiber and protein and is high in vitamin A. This recipe contains milk chocolate chips. However, you may also substitute with dark chocolate chips.
Light Pumpkin and Chocolate Chip Muffins Recipe
Makes 30 muffins
1 cup canola oil
1 (15 oz.) can of pumpkin
1 tablespoon vanilla
1/2 cup sugar
1 cup coconut flour
1 cup all-purpose flour
3/4 cup ground flaxseed
2 teaspoons baking powder
2 teaspoons baking soda
2 tablespoons cinnamon
1/2 tablespoon ginger
1 teaspoon nutmeg
1/2 cup milk chocolate chips (or 1/2 cup dark chocolate chips)
2 teaspoons sugar
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1. Preheat the oven to 350 degrees.
2. Line a muffin tin with muffin/cupcake liners.
3. In a small bowl combine the baking soda, baking powder, flours, flaxseed and spices and set aside.
4. In a large mixing bowl combine the oil, pumpkin, eggs, vanilla, and sugar and whisk until just combined.
5. Fold in the dry ingredients until just combined.
6. Stir in the chocolate chips.
7. Fill each muffin liner about 3/4 full of batter.
8. Combine the spices for the spice topping and sprinkle some on each muffin.
9. Bake for 18- 20 minutes.
Enjoy and sweeten the soul with chocolate!