Instead of chocolate chips we actually used carob chips.. feel free to use the chocolate chips but carob chips are naturally sweetened and low in fat, making it a better choice. Then, instead of regular milk we used almond milk. The benefits to using almond milk is it gives these muffins more flavor and it's better for you. Also, if you know someone who cannot have dairy, this is the perfect option. The last thing we changed up in these muffins, is the flour. Instead of all-purpose or pastry flour we opted for spelt flour. If you have never heard of spelt flour before, well, you're in the right place! This flour has more nutrients (than regular flour), more fiber, and is a whole grain.
These pumpkin muffins are perfect for breakfast to jump start your morning or great as a "better option snack".
Pumpkin "Chocolate Chip" Muffins*
3 cups Spelt flour
3 tsp baking powder
1 1/2 cups sugar (white or brown)
pinch of salt
1 1/2 tsp of pumpkin pie spice
2 eggs
1 1/2 sticks of butter, melted and cooled
1 1/2 cups of Almond milk
1 (15 oz) can of pumpkin
1/2 to 1 cup of Carob chips
Preheat oven to 400 degrees.
Sift together all dry ingredients (flour, baking powder, salt, sugar, and spices) in a bowl.
Make a well with the dry ingredients, in the middle of the bowl. Pour the eggs, butter, and milk in the middle. Stir just until combined.
Fold in the pumpkin and carob chips.
Pour into muffin tins and bake for 25-30 minutes or until toothpick inserted comes out clean.
Cool completely.
*If you do not like the substitutions we used, just use the same amount of the substitution as the regular item.
Try these muffins and let us know what you think. Do you have any healthy muffin recipes?
XOXO,
J&L
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