So I heard this rumour that people pretty much only buy pumpkins during Thanksgiving season to make a pumpkin pie (which is so much better than using canned pumpkin), and then stop buying them… So the farmers end up stuck with tons of delicious pumpkins and no one to buy them. I find that a little bit sad because pumpkins are super healthy, you can pretty much add some baked pumpkins into anything (baked goods, pasta, stews, smoothies, coffee, etc.), you can also give some to your cat and your dog for a nice little boost of vitamins and fibres! You can make dog biscuits with it too.
Pumpkins are an excellent source of vitamin A, vitamin C, beta-carotene, potassium, and fibres.
So, if you’ve seen my Facebook page on Sunday, I made these delicious muffins, and they turned out even better than anticipated. They are super moist and flavourful, and the semi-sweet chocolate chips give them a nice little sweet touch. I would definitely recommend making a double batch of these, and throwing some in the freezer for later use.
P.S.: these muffins need to be kept in the fridge. I suggest warming them up in the oven before eating, so that it melts in your mouth. 🙂
Healthy Pumpkin Chocolate Chip Muffins | Dairy-Free, Vegan + GF Options
Healthy ancient grain muffins made deliciously moist with baked pumpkin. Dairy-free, with a vegan or GF option
- 1 cup spelt flour for GF option, use 1.5 cup brown rice flour + 1/2 cup tapioca starch
- 1 cup rye flour or unbleached white flour
- 1 1/2 tsp aluminum-free baking powder
- 1/4 tsp sea salt
- 1/2 cup organic cane sugar
- 2 organic free-range eggs for vegan option, mix 2 Tbsp of chia seeds with 1/3 cup of water. Wait 5 mins before using
- 1 tsp pure vanilla extract
- 1/3 cup extra-virgin olive oil
- 1 1/2 cup baked pumpkin
- 1 tsp apple cider vinegar for gluten-free option only
- 3/4 cup organic chocolate chips
**to bake your pumpkin, cut the small pumpkin in half, remove the insides and seeds with a spoon, then cut each sides in several pieces. Put on a baking sheet in a 400F oven for about 30-45 minutes, or until fork-tender. Once cooked, remove from oven and cool down, then remove the skin.
- Mix the dry ingredients in a medium bowl.
- Mix the wet ingredients in a large bowl.
Mash the baked pumpkin (skin off) with a fork. Mix with the wet mixture until smooth.
- Add the dry to the wet and mix.
Add the chocolate chips, mix, then spoon the muffin mixture into the muffin lined pan.
- Bake in a 375F oven, for 25-30 minutes, or until golden and dry on top.
- Cool down, and enjoy!
*keep in the fridge up to 5 days, or in the freezer.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 237kcal | Fat: 11g | Saturated fat: 3g | Cholesterol: 27mg | Sodium: 62mg | Potassium: 231mg | Carbohydrates: 30g | Fiber: 4g | Sugar: 13g | Protein: 4g | Vitamin A: 4810% | Vitamin C: 1.3% | Calcium: 48% | Iron: 2.1%
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Best muffins ever!!!! I love them 🙂
I agree with you we don’t eat enough pumkins and squashes, what makes me sad is the waste of food when people use pumkins for decoration and let it rot outside 🙁
I made these today, and they are lovely. One question: I used coconut flour since I didn’t have any rice flour. Is that why I had to add 3/4 cup of almond milk to get the batter to the right consistency? I seem to remember you mentioning that coconut flour (and tapioca, of course) absorb lots of liquid.
Yes, coconut flour absorbs a lot more liquid than other flours. Tapioca starch doesn’t absorb as much.