We are deep in the heart of Punkin’ Country these days. Not that I mind since I love practically everything pumpkin.
Except for the infamous Pumpkin Spice Latte from that ever-present coffee chain. At 200 calories and 39 grams of sugar – that’s almost 10 teaspoons! – for a Tall (12oz), non-fat with no whip cream – I can’t even go there!
But I love pumpkin and pumpkin spices in everything else. Oatmeal, homemade smoothies and of course yummy baked good like these gluten-free Pumpkin Chocolate Chip Muffins.
So good and so fast to make. Confession: I hate baking, so don’t do it very often but these took me less than 5 minutes to stir up and are a great addition to a breakfast plate or lunch bag.
Pumpkin Chocolate Chip Muffins
- 2 cups flour (I used Bob’s Red Mill All-Purpose Gluten-free, but you could use regular all-purpose if preferred)
- 1 ½ TBSP Pumpkin Pie spice (I like it super spicy!)
- 1 tsp baking power
- ¼ tsp baking soda
- 1/3 cup +1 TBSP coconut sugar
- ¼ tsp sea salt
- 1/3 cup mini chocolate chips
- 1/3 cup toasted sunflower seeds
- 1 large egg
- 1 cup non-fat dairy milk
- 1 cup pumpkin puree (I used canned, but you could bake a fresh pumpkin and puree the flesh if preferred)
- Preheat oven to 350 degrees F.
- Prepare 12 cup muffin tin. Lightly grease the cups or use muffin tin liners
- In a bowl, whisk together all the dry ingredients, except for 1 TBSP sugar
- Add wet ingredients and stir until batter is smooth
- Fill muffin cups evenly.
- Sprinkle the tops of the muffins lightly with the remaining sugar
- Bake for 25 minutes until tops are golden and a toothpick/tester comes out clean
Keep in an air tight container or freeze.