I recently decided to start volunteering at a homeless shelter for youth. As regularly as my schedule permits, I will be baking and cooking meals for children who would not otherwise be blessed with a homemade meal. With the cold weather coming in strong, I wanted to share the return of delicious, warm autumn favorites. My favorite is a popular one: pumpkin! I adapted a recipe from another wonderful blog “Whipped”.
This is my version of the moist pumpkin chocolate chip muffin!
Pumpkin Chocolate Chip Muffins
1 cup canned or fresh pureed pumpkin
1/2 cup water
1/4 cup canola or vegetable oil
2 Tablespoons of wheat germ
½ cup agave nectar
1 teaspoon vanilla
1 cup whole wheat flour
2/3 cup unbleached white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
½ teaspoon cardamom
1 teaspoon cinnamon
1 teaspoon pumpkin spice
1/2teaspoon freshly grated nutmeg
1/2 cup semi-sweet chocolate chips
3 tablespoons brown sugar – optional
Heat oven to 350 degrees. Mix the wet ingredients (pumpkin, water, oil, vanilla, agave nectar). Set aside.
Mix the dry ingredients (flours, sugar, baking powder, baking soda, cinnamon, cardamom, pumpkin, spice salt and nutmeg)
Mix the wet ingredients into the dry ingredients. Fold in Chocolate Chips.
Spoon the mixture into muffin tins and bake for about 15 minutes.
Yield: 12 muffins
Oh and surprise! They are vegan 🙂
I also donated these delicious blueberry muffin’s from one of my favorite blogs “Oh She Glows.”