Baking with the Seasons

Put these ingredients on your shopping list – now. These pumpkin muffins are ridiculously delicious and packed with tons of fall flavor.

Pumpkin Chocolate Chip Muffins

Makes 24

  • 4 eggs
  • 1 ½ cups evaporated cane juice
  • 1 15-ounce can pumpkin
  • ½ cup melted extra virgin coconut oil
  • ½ cup plain greek yogurt
  • 3 cups whole wheat flour
  • ½ cup freshly ground flax
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 cup semi-sweet chocolate chips

Mix eggs, evaporated cane juice, pumpkin, yogurt and oil. Combine dry ingredients, except chocolate chips, and slowly incorporate into wet ingredients. If the batter seems too thick, whisk in a couple tablespoons of milk. Once combined, stir in chocolate chips. Line muffin tins with liners and fill ¾ of the way with batter. Bake at 350° F for 14-15 minutes, or until a toothpick inserted in the center comes out clean.

Pro tip: Don’t skip out on the freshly ground flax. It not only adds healthy fats and omega 3s, but also keeps the muffins from getting dry while adding a nice, nutty flavor.

– Alivia Duran



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