Pumpkin Muffins are a big hit at our house! I have tweaked and tweaked this recipe to get it just right. I just mix these up right in my blender, works great!
I hope you enjoy these. All of my kids will eat these and that is sayin’ something!
INGREDIENTS:
- 2 T. flax seeds or 2 eggs
- 1 ¾ cups or one 15 oz. can of pumpkin
- ¼ cup milk (whatever kind you like, I use soy or almond, sometimes coconut)
- ¼ cup plus 2 Tbs agave nectar
- ½ tsp salt
- 2 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 ¼ cups flour (I grind soft white wheat and use that flour)
- 1 cup Ghirardelli Milk Chocolate Chips (If I’m going to use chocolate, I want the good stuff!)
DIRECTIONS:
1. Preheat oven to 350*F.
2. Prepare muffin pans or silicone baking cups by spraying a little oil in the bottom of each cup and then sprinkling a bit of flour on the oil.
(If you use paper cups with these, a good part of your muffin will stick to the paper, my kids got tired of eating the paper, so we started using the oil and flour method.)
3. (If you are using eggs, then skip this step.) Put the whole flax seeds in the blender and pulse a few times to grind up the flax seeds, then add ¼ cup water. Pulse a few more times, you want to mix up the water and ground flax, then let it sit while you gather and/or prepare your other ingredients. (See more on using flax seeds as an egg substitute on this post.)
4. Add all other ingredients (but not the chocolate chips) to blender jar in order listed. Blend. Scrape the sides and blend again. Add chocolate chips and pulse a few times until they’re mixed in. Don’t over mix. Fill the muffin cups 1/3 to ½ full.
5. Bake 20-25 minutes. Add 5 minutes or so if you double the recipe*.
*If I double the recipe, which I almost always do, I mix the wet ingredients in the blender then add them to the dry ingredients in a large bowl and then mix them together by hand.