Pumpkin chocolate chip muffins made a little bit healthier. You’ll love these satisfying muffins for a snack — freezer friendly and great for kids.
Hello hello! Coming to you with a recipe for pumpkin muffins + weekend favorites and a few wedding updates in between.
I just got back in Chicago after picking up my beautiful wedding dress at A&Be bridal in chilly Minneapolis. Every time I’m in Minnesota, I’m reminded of home, where I grew up near the lakes, and the niceness of the people. Oddly this time, I felt myself missing the beautiful trees and admiring the cozy neighborhoods lined with green grass. It’s always a good feeling to be home every now and then.
In other exciting news, our wedding is officially SIX weeks from today and the countdown is on. It feel like I still need to check off a bunch of boxes before the big day, but I know that when the day comes it will feel like nothing else matters except our love for one another. Sappy and romantic, but true.
Please let me know what kind of questions you have about our big day in the comments! Next Friday I’m going to devote a post to all things wedding updates — so hit me with all your wedding related questions!
Many of you have asked me for wedding updates. Usually I’m more than happy to discuss my personal life (this blog has always been very personal and transparent), but the real reason I haven’t written about it (or done wellness Wednesday or weekend favorites!) is because I’ve been feeling overwhelmed with work. My goal over the next few months is to slow down on content, focus on quality, take time to write about the things I love and am passionate about and challenge myself to cook and bake unique, delicious recipes for all of you.
Don’t worry, I’ll get back to weekend favorites on the regular soon with more life updates and all the fun things we talk about in between.
In the meantime, let’s cozy up with a shot of espresso or a turmeric latte and get to know these amazing, spiced pumpkin chocolate chip muffins.
They’re really nothing crazy unique, rather these muffins are the perfect blend of spices, pumpkin purée, whole grains and a hint of maple. The sweet chocolate chips make them beautifully rich and satisfying for an afternoon treat, without feeling like a heavy muffins from Starbucks.
Of course, most muffins are freezer friendly. Simply freeze in a freezer ziplock bag after they’ve cooled completely. When ready to reheat, just take them out and microwave in 30 second increments, or allow them to thaw out at room temp.
You’re going to love these muffins. I recommend serving them warm with your favorite not butter on top. Sooooo good and the best way to settle into fall.
AND FINALLY… WEEKEND FAVORITES!
Anyone else making ALL the pumpkin recipes this fall? Here’s the perfect way to save that leftover pumpkin puree for later!
Finally caved on some nice perfume and it is AMAZING.
Looking to DIY flavorful, comforting veggie broths this season? This round-up has 9 great ones!
Need this Pumpkin Spice Fudge in my life asap…
My bedroom is definitely my favorite room in the house. Check out these room decorating tips for making yours ZEN.
Two words…Embroidered. Booties. How cute are these?!
Feelin’ fancy? Make my homemade apple butter and turn it into this incredible Apple Butter Old Fashioned.
HAVE A GREAT WEEKEND! xo.
- Serves: 12 muffins
- Serving size: 1 muffin
- Calories: 195
- Fat: 8.4g
- Saturated fat: 5.5g
- Carbohydrates: 28.1g
- Sugar: 14.9g
- Fiber: 3g
- Protein: 2.9g
- 1 cup pumpkin puree
- 1/2 cup pure maple syrup
- 1/4 cup coconut oil, melted and cooled (or sub melted butter)
- 2 eggs, at room temperature
- 1/4 cup unsweetened almond milk (or any milk)
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat pastry flour (or white whole wheat flour)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- Preheat oven to 350 degrees F. Line a 12 cup muffin tin with liners.
- In a large bowl, mix together pumpkin, maple syrup, coconut oil, eggs, almond milk and vanilla.
- In a separate large bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt. Add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chips.
- Evenly divide batter between 12 muffin cups. Bake for 23-28 minutes or until tester comes out clean or with just a few crumbs attached. Enjoy!
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