These light & springy pumpkin muffins are made with olive oil, pumpkin puree, warming spices, and ground flax.
Vitamin, mineral & antioxidant-rich pumpkin, we can definitely justify eating these delicious muffins for breakfast.
⅓ C olive oil
¼ C maple syrup
1 C pumpkin purée
¼ C almond milk
1 tsp vanilla extract
⅓ C ground flax
2-3 tsp pumpkin spice blend (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves)
1 tsp baking soda
½ tsp sea salt
1 ½ C whole wheat flour
½ C dark chocolate chips
½ C pumpkin seeds
Preheat oven to 350.
Grease your muffin tin or place paper muffin liners.
Beat together the maple syrup and olive oil. Add the eggs one at a time, Beat in the pumpkin puree, almond milk, and vanilla extract.
Add the ground flax to the wet mixture and sit for a few minutes.
In a separate bowl, add the flour, baking soda, pumpkin spices, sea salt, chocolate chips and pumpkin seeds (if you’re using them).
Scoop the batter into the muffin cups. Bake for approximately 20 - 25 minutes, or until a toothpick or butter knife comes out clean.
Let the muffins dry on a cooling rack (if you have one) or a plate will do. These muffins are much better after they cool down, so, wait, if you can!
These muffins freeze well or can be kept at room temp for 2-3 days.