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!
- 1 ¾ cup whole wheat pastry flour
- 1 cup sugar
- 1 Tbsp baking powder
- 1 Tbsp ground cinnamon
- 1 ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ¼ tsp salt
- 1 cup organic pumpkin purée
- ½ cup milk
- ½ cup melted coconut oil
- 2 Tbsp black strap molasses or dark maple syrup
- 1 cup semisweet chocolate chips
- Pepitas for topping
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 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. If you want bigger muffins, fill 10 cups nearly full. Otherwise, you can make 12 regular muffins by filling cups 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.
To make refined sugar free, use the maple syrup option instead of molasses and substitute organic sugar for conventional table sugar.