Pumpkin Chocolate Chip Muffins

READY IN 35 mins

These dense and tasty muffins are a nice option to make and freeze. We make these up and put them in lunches frozen. Then come snack time they are defrosted and ready to be devoured.

Ingredients

1 cup brown sugar
½ cup melted coconut or butter
4 eggs
1 ¾ cups of organic pumpkin (398 mL can)
½ cup plain yogurt (2% or higher fat)
2 tsp pumpkin spice
1 cup whole wheat flour
1 cup ground seed flour
1 cup coconut flour
1 1/2 tsp baking powder
1 tsp baking Soda
1/2 tsp salt
1 cup dark chocolate chips

Directions

Preheat oven to 375^oF and line muffin pan with large paper liners
In a medium bowl, whisk together sugar, oil, eggs, pumpkin, yogurt, and pumpkin spice until mixture is smooth.
In a large bowl, mix the three flours, baking powder, baking soda and salt.
Fold the wet ingredients into the dry ingredients until completely combined (this batter tends to be drier than other batters).
Fold in the chocolate chips.
Spoon batter into prepared muffin tin. These muffins do not rise a lot, so fill each cup to the top.
Bake for 20-22 minutes in a preheated oven (in our house, we prefer to leave them slightly undercooked).
Remove muffins from pan after 5 minutes and place on a rack to cool.
Freeze any unused muffins.

PREP 15 mins
COOK 20 mins
READY IN 35 mins