Whole Wheat Pumpkin Chocolate Chip Muffins
adapted from Eating Clean Recipes
makes 24 standard size muffins
2 cups White Whole Wheat Flour
1 cup Almond Meal
2 teaspoons Baking Powder
1 teaspoon Baking Soda
5 teaspoons Pumpkin Pie Spice (Here's the recipe I use to make up my own)
1 teaspoon Salt
2 Eggs beaten
2 cups Pureed Pumpkin
1 cup Turbinado Raw Sugar
1 cup Milk
6 Tablespoons Coconut Oil (make sure it's liquefied)
2 teaspoons Vanilla
1 1/2 cups Chocolate Chips (I use the Ghirardelli Double Chocolate Bittersweet chips)
Preheat oven to 400 degrees. Grease muffin tins.
Whisk together flour, almond meal, baking powder, baking soda, pumpkin pie spice and salt.
In a separate bowl whisk together eggs, pumpkin sugar, milk, coconut oil and vanilla. Add wet mixture to the dry and stir to combine. Fold in chocolate chips. Divide batter into muffin cups. I use an ice cream scoop to make it easier.
Bake for 20 minutes or until toothpick inserted in muffin comes out clean (well except for melted chocolate.) Cool in pans for a few minutes before removing to wire rack to finish cooling.