Pumpkin Chocolate Chip Muffins

Pumpkin is in the air.

Who doesn’t love the smell and taste of fall? Pumpkin spice, warm apple cider, cinnamon, burnt marshmallows, clove and cedar are a few of my favorites. I walked into Trader Joe’s and saw pumpkin everything and it inspired me to create a twist on my traditional banana chocolate chip muffin. I also used some ingredients to make these pumpkin chocolate chip muffins a bit healthier than your typical muffin. And, as usual, I added in some mashed banana for a little natural sweetener.

The pumpkin chocolate chip muffins turned out so delicious and are by far Kooper’s favorite thing I’ve ever baked. They are packed with flavor and they are so moist (pumpkin is one of my favorite baking ingredients because of this)! He was obsessed and loved every bite… and was actually crying for more.

Instructions

1. Pre-heat oven to 425 degrees.
2. Line your muffin tin with muffin cups.
3. In bowl, mix all of the dry ingredients except for the chocolate chips (flour, oats, cinnamon, baking soda and salt).
4. In a mixer, mix all of the wet ingredients (coconut oil, maple syrup, bananas, pumpkin, oat milk, vanilla extract and eggs).
5. Slowly incorporate the dry ingredients into the wet ingredients and fold in the mini chocolate chips.
6. Fill muffin tins about 3/4 of the way with the pumpkin chocolate chip muffin batter.
7. Bake at 425 degrees for approximately 5 minutes. Lower the temperature to 350 degrees and back at this temperature for ~20 minutes. Pro-tip: Ensure that toothpick comes out clean to make sure they are done.
8. Enjoy these deliciously moist muffins with friends and family!