Pumpkin muffins are perfect for fall, but I was lucky enough to grow up eating these muffins all winter as an after school snack. My mom would always whip up a batch before I got home, timing it perfectly so that the school bus would arrive right when she was pulling the muffins out of the oven. As an elementary schooler, the After School Snack is the most important meal of the day, and I was always starving after a laborious day of learning how add two digit numbers. I would come home to the smell of pumpkin spice and make a beeline to the kitchen where I gobbled down as many muffins as I could while the chocolate was still melty inside. I must have consumed at least 1000 of these guys in my lifetime, but I don’t plan on stopping anytime soon. They’re just SO GOOD.
These muffins are so easy, they take just about 10 min. to come together and about 20 to bake. They’re healthy too! no refined sugar and dairy and egg free. I’ve brought these to cross country meets before and no one could believe that they were vegan! One of my teammates actually stowed a few in her locker and I found her after practice a few days later scarfing them down after a hard workout. If you want to cut down the sugar even more, you can omit the chocolate chips, but the second grader in me would be very disappointed. I remember occasionally my mom decided to make a chocolate free batch to cut down on the sugar. Never have I felt more betrayed.
Anyway, with or without the chocolate, these muffins freeze really well, which is great if you’re in the mood for a little snack at 9:30 pm like I always am. Just seal them tightly in a ziplock bag and microwave on 30 second intervals. They should keep for a couple months
• Ingredients •
3 cups all purpose flour
1 1/2 tsp baking soda
1 tbsp pumpkin pie spice
1 16 oz can pumpkin puree (not pie filling)
1/2 cup olive oil
1/2 cup apple sauce
3/4 cup maple syrup
1 tsp vanilla extract
3/4 cup chocolate chips (I like the Enjoy Life brand)
• Instructions •
Preheat the oven to 350 F
Lightly grease a muffin tin (or two) with olive oil or line with cupcake wrappers. This recipe usually makes about 18 medium sized muffins. Set aside.
In a large bowl, whisk together flour, baking soda and spices until well combined.
In another bowl, add remaining ingredients, except for chocolate chips. Whisk until homogeneous.
Combine the wet with the dry ingredients, being careful not to over mix. When a smooth batter forms (a few clumps are ok) fold in the chocolate chips. Using a large cookie scoop, fill each wrapper with batter about 3/4 of the way to the top.
Bake for 20-23 min or until a toothpick comes out clean, (depends on the size of your muffins)
Allow to cool for a few minutes before removing from muffin tin. Serve warm.