Pumpkin Muffins
Ingredients
Dry Ingredients
-
1 ¾
cups
all-purpose flour
-
1
teaspoon
baking soda
-
¾
teaspoon
salt
-
1
tablespoon
ground cinnamon
-
2
teaspoons
ground ginger
-
½
teaspoon
ground cloves
Wet Ingredients
-
2
extra large
eggs
-
15
ounces
canned pumpkin puree
-
½
cup
olive oil
-
½
cup
brown sugar
-
½
cup
real maple syrup
-
1
teaspoon
vanilla extract
-
1
tablespoon
orange zest
Additions
-
1
cup
chocolate chunks or chocolate chips
-
½
cup
pumpkin seeds
Instructions
- Preheat the oven to 350°F and oil a muffin pan.
- Mix the dry ingredients in a large bowl.
- In a separate bowl, whisk the eggs and then add the pumpkin puree, olive oil, brown sugar, maple syrup, vanilla, and orange zest.
- Combine the wet ingredients with the dry ingredients and fold in the chocolate chunks until just mixed.
- Scoop the mixture into the muffin tin, filling them mostly to the top, and sprinkle pumpkin seeds on top if desired.
- Bake for 20-25 minutes until a toothpick comes out clean and the muffins spring back when touched.
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
242
Total fat
10.4g
Total carbohydrates
34.8g
Total protein
3.4g
Sodium
200mg
Cholesterol
31mg
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