Pumpkin and Pepita Muffins
Light, fluffy pumpkin chocolate chip muffins with crunchy pepitas on top. Pumpkin and Pepita Muffins make for a perfect cozy breakfast!
Servings: 12 muffins
Preheat the oven to 425° and line a 12-cup muffin tin with liners.
Whisk all the dry ingredients except for the chocolate chips and pepitas in a large bowl.
In a medium bowl, whisk all of the wet ingredients together. Then gently combine the wet and dry in the large bowl. Be careful not to over mix.
Fold in the chocolate chips and evenly distribute the batter between the muffin cups. Fill each one about ⅔ full.
Bake for 6-7 minutes at 425°.When the muffins start rising, turn the oven down to 400° and bake for another 8-10 minutes.
Test them with a toothpick to see when they are done. Let them cool for about 15 minutes before placing them on a cooling rack. Enjoy!
To make vegan, substitute milk for a non-dairy alternative and use vegan chocolate chips.
Try to have all the ingredients at room temperature. If the milk or pumpkin is too cold, it will cause the coconut oil to solidify.
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