Love pumpkin, but over the idea of pie? We are too so we’re making Bryant’s chocolate chip pumpkin muffins to snack on tomorrow. Bryant’s Thanksgiving dessert is not only easy to make, the kids will love popping these healthy-for-them treats into their mouths! Packed with beta-carotene, vitamins C and E, calcium and magnesium and essential fatty acids, these little muffins make them a fitting seasonal treat. Bryant’s grandmother, who made the muffins for Bryant as a child would be happy to see him sharing his version of her original recipe with Garden Eats today!
Bryant loves the muffins right out of the oven, yet says they’re sometimes even better the day after!
What You’ll Need
- 1 2/3 c flour (you can use Bob’s Red Mill All-Purpose Gluten Free)
- 1 c organic cane sugar or stevia
- 1 ½ tsp nutmeg
- 1 ½ tsp cinnamon
- ½ tsp ginger
- ½ tsp allspice
- 1tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 2 eggs
- 1 c plain organic pumpkin (can be canned or steamed)
- ½ c butter, melted
- 8oz organic mini chocolate chips
- ¼ c hemp or chia seeds
Putting It All Together
- Pre-heat oven to 350. Grease muffins or use baking cups (I use non-stick mini tins).
- Thoroughly mix flour sugar, spices, baking soda, baking powder and salt in large bowl.
- In another bowl blend eggs, pumpkin and butter. Stir in chocolate chips, seeds and pour over dry ingredients until just moist.
- Scoop into muffin tins and bake fore 12 minutes or until puffed and springy in center.
- Cool on rack. Enjoy!
From Garden Eats, we wish you a wonderful, fun day with your families and friends this Thanksgiving!