Monday, September 5, 2016

Pumpkin Spice...

MUFFINS! Bet you thought I was going to say latte.

Pumpkin Spice Muffins (with chocolate chips!):

Adapted from:

1 3/4 cups whole wheat pastry flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1 cup pumpkin puree
1/2 cup soy milk (or almond, etc.)
1/2 cup coconut oil
2 tablespoons blackstrap molasses
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
1/3 cup chocolate chips

Preheat oven to 400 and spray a 12-cup muffin pan lightly with oil.

Whisk flour, sugar, baking powder, salt, and spices together in a medium-sized bowl. Stir in chocolate chips.

In a separate smaller bowl, whisk pumpkin puree, soy milk, coconut oil, blackstrap molasses, vanilla extract, and apple cider vinegar. Add wet to dry and mix until just combined.

Divide the batter evenly between the muffin cups. Bake for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Another trick is to gently press on the top of a muffin with your finger. If the muffin bounces back, they're done. If the muffin collapses, they're not done.

Let muffins cool in the pan for 10-15 minutes, then transfer to a cooling rack.

Yield: 12 muffins