Pumpkin Muffins
Pumpkin Muffins
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 2 extra-large eggs
- 1 1/2 cups canned pumpkin puree
- 1/2 cup mild olive oil
- 1/2 cup brown sugar
- 1/2 cup real maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1 cup chocolate chunks
- 1/2 cup pumpkin seeds
Instructions
- 1
Preheat the oven to 350F degrees. Oil a muffin pan.
0 - 2
In a large bowl mix together the dry ingredients: flour, baking soda, salt, cinnamon, ginger and cloves.
- 3
In a seperate bowl whisk eggs until smooth, add pumpkin puree, olive oil, brown sugar, maple syrup, vanilla and orange zest.
- 4
Add wet ingredients to the dry ingredients along with chocolate chunks. Fold in until just combined, do not over mix.
- 5
Scoop the mixture into an oiled muffin tin, fill mostly to the top. Sprinkle pumpkin seeds on top if desired.
- 6
Bake for 20-25 minutes until the internal temperature is 205 F, or test by poking a toothpick in the center; it should come out clean. The muffins should spring back when touched. Let muffins cool in the tin for about 5 minutes before popping them out and cooling on a wire rack.
20 min
Nutrition
Per serving (based on 12 servings)
