In my family, the designated pumpkin pie baker was my Great Grandma Pope. She always arrived to Thanksgiving dinner with a tin carrier stacked with freshly baked pies. Every year, without fail, she plopped her homemade pies down on the dessert table and exclaimed “they’re probably not fit to eat.” Boy, was she wrong. They were always fit to eat!
Since my great grandma past away, my sister has taken over the pumpkin pie baking duties. In recent years, she veered from our grandmother’s recipe and gave her pumpkin pies a modern, vegan makeover. (a good example of hanging on to edible memory!). She carries on the tradition of “humble pie baker” by warning us that her pies might not be fit to eat (many of our non-vegan family members probably believe her!). Without fail, we devour every last slice.
Now, it’s my turn. After many seriously-not-fit-to-eat batches of pumpkin treats, I landed on these Pumpkin Chocolate Chip Muffins.
I can say with complete confidence that these Pumpkin Chocolate Chip Muffins are definitely fit to eat.
- 1 tablespoon ground flaxseed
- 1 cup whole wheat pastry flour
- ½ cup old-fashioned oats
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon powdered ginger
- ½ teaspoon nutmeg
- 1 teaspoon salt
- ¼ cup maple syrup (add more if you want sweeter muffins)
- ¼ cup canola oil or melted Earth Balance (plus more for oiling muffin tin)
- 1 cup unsweetened pumpkin puree
- ½ cup dark chocolate chips
- Preheat oven to 375F and lightly oil muffin tin (or use muffin cup liners).
- Prepare flax egg. Combine 1 tablespoon ground flaxseed with 3 tablespoons water. Let sit to thicken, about 5 minutes.
- Combine flour, oats, baking powder, cinnamon, ginger, nutmeg and salt in a medium bowl.
- Make a well in the center of the dry ingredients and add maple syrup, oil, pumpkin puree, and prepared flax egg.
- Stir until just combined (be careful not to over-stir!).
- Gently fold in chocolate chips.
- Divide batter evenly among muffin cups, filling each about ⅔ full.
- Bake for 15 minutes.
- Remove muffins from the oven and let cool in muffin tin for about 5 minutes before removing.
- Once completely cool, store in an air-tight container for up to a week.
These look so delicious Kayli! I made muffins this morning using a blend of teff and whole wheat pastry flours. They were good, but now I realize that I should have added some pumpkin pie spices, chocolate chips, and pumpkin puree like this recipe. I’ll have to give this one a try next week 🙂
Jenné! what a wonderful surprise to see you on our blog! It’s tough to go wrong with pumpkin + chocolate 🙂 Would love to know if you try these! I am looking forward to trying your apple cider cupcakes!