Pumpkin Chocolate Chip Muffins

Anyone else have a daughter that likes to cook with you for about the first 8 minutes? Once she gets tired of stirring or decides she needs to watch some random 5 minute craft videos on YouTube, it’s all over. No more help. But guess what?? I GET TO LICK THE BOWL SUCKA!!! That’ll teach you to not stick it out to the end, Rihanna. I’m going to pretend like it’s her idea to bake something, but no. 99.9% of the time, it’s me who wants the house to smell like cinnamon and sugar. Pumpkin is healthy! Dark chocolate chips are kind of healthy! Coconut sugar… I’m trying, OK!? For the fall, this recipe is my go-to dessert (and sometimes breakfast) until I’ve make so many pumpkin recipes I can’t even look at anything round or orange. Try the muffins. “Hey Mikey, YOU’LL LIKE EM!!!” *Note- this recipe would be fine for muffins or bread. I tend to do muffins because I feel like portion control is a bit easier for me with a muffin. 

INGREDIENTS

• 1 3/4 cups flour (GF, All purpose, White or wheat)

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda (1/4 high altitude)

• 2 teaspoons pumpkin pie spice

• 1 teaspoon cinnamon

• 1/2 teaspoon salt

• 1 cup pumpkin

• 3/4 cup brown sugar (could sub coconut sugar)

• 2 eggs

• 2 teaspoons vanilla extract

• 8 tablespoons butter or coconut oil, (or ½ of each) melted

• 1/4 cup milk (whole milk or your favorite dairy-free option)

• 1/2 cup dark chocolate chips

• 1/2 cup pecans or walnuts (optional)

INSTRUCTIONS

1. Preheat oven to 350. Add muffin liners to pan. Mine made 15.

2. Mix dry ingredients with a whisk.

3. Add wet ingredients except milk and beat with a mixer until well mixed, about 2 minutes.

4. Add milk and stir until well combined. Fold in chocolate chips and/or nuts.

5. Fill muffin liners ¾ full and bake for 20-25 minutes or until a toothpick comes out clean.

6. Let cool 15 minutes and enjoy with cream cheese or butter!