Tirzah's Pumpkin Muffins

A friend shared this recipe with me after I voiced my love for fall and pumpkin flavored foods. Not only is it a delicious recipe but the ingredients provide nutrients not often found in pastries or desserts. *Check below for allergy friendly alterations :)

Tirzah's Pumpkin Muffins

15 oz pumpkin puree

1/2 cup maple syrup *

1/2 cup olive oil

1/2 cup milk*

2 eggs*

1 tsp vanilla

2 cups whole wheat flour*

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp clove

1/8 tsp nutmeg

1/2 tsp salt

1 1/2 cup chocolate chips*

Preheat oven to 375­­°F. In a large mixing bowl, combine all wet ingredients, whisk well to incorporate. In a medium bowl, combine dry ingredients, mix well. While mixing at a low speed, slowly add the dry ingredients to the wet ingredients. Once all the dry ingredients have been added, allow the batter to mix for a minute. Do not over mix. Add chocolate chips and stir in by hand. Divide into an oiled muffin pan and bake for 25 minutes. 

If you wish to bake in a loaf form, the temperature will stay the same but time will be increased. Set timer to 30 minutes and check every 5-10 minutes until a toothpick can be inserted into the middle and removed without batter residue. 

Note: If the end result is on the tough or rubbery side, this indicates that the batter was over mixed either in time or in speed. Lower your speed and shorten the time. Been there, done that ;).

 I have also made them multiple times using these replacements and all went well:

1/4 cup molasses+1/4 cup honey (or just 1/2 molasses) = 1/2 cup maple syrup

1/2 cup almond/rice/coconut milk = 1/2 cup dairy milk

2 tbs flax meal + 6 tbs water = 2 eggs

2 cups GF flour = 2 cups whole wheat flour

1 1/2 cup Enjoy Life Chocolate Chips (soy, nut, dairy, gluten free) = 1 1/2 cup chocolate chips