I mention this all the time, but I am not a huge dessert person. Even though it is so easy for me to pass up the dessert tray, I HAVE to have something sweet in the morning. If I don’t, I will be craving sugar all day!
I think that chocolate chip pumpkin muffins fit the bill just fine.
Who doesn’t like breakfast in the form of chocolate and carbs?
Not only do these muffins make a great addition to breakfast, I also love having them on hand for snacks throughout the week. Adding one (or two) of these to yogurt or smothering with peanut butter makes a great mid-morning or afternoon pick me up.
They came out dense, chewy, and moist. Mmm…
If you top one of these babies with peanut butter, your taste buds will be in heaven. Trust me…
1 1/2 cups spelt flour
1/4 cup coconut oil
1/2 cup maple syrup (I bet honey would be good as well)
2 eggs (If you want to make it vegan, use two “ flax eggs “)
3/4 cup pumpkin
3/4 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1 1/2 tsp salt
1/2 cup chocolate chips
Preheat oven to 400*.
Line muffin pan with paper liners or grease well.
In a medium bowl, mix the eggs, pumpkin, maple syrup, and coconut oil.
In a separate larger bowl, mix together spelt flour, baking powder, baking soda, cinnamon, nutmeg, and salt.