Tasty Tuesday: Healthy Chocolate Chip Pumpkin Muffins - Chef Charley
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Tasty Tuesday: Healthy Chocolate Chip Pumpkin Muffins

This month I’ve decided to dedicate Tasty Tuesday’s to all things pumpkin flavor! These muffins are a HUGE hit in my family. My kiddos devour them, and they have ZERO idea they are actually healthy!! My oldest daughter helped me make a batch last week for her soccer team…. and y’all the whole team devoured them as well! I have actually had several mom’s ask for this recipe since so it’s the perfect time to share with everyone!

Of course I like to gather all the ingredients ahead of time … because of my OCD planning / organizing. LOL Get your coconut oil and eggs first.


*Melt your coconut oil first. This needs to cool while prepping everything else.

*Set your eggs in hot water as well if you didn’t set them out to reach room temperature.

Preheat your oven to 400 degrees.

Whisk all the dry ingredients together. (flour, baking soda, baking powder, cinnamon, salt)

In a stand mixer, place the stevia, eggs, pumpkin, and coconut oil and mix on medium. Beat until smooth!

Add in the dry mix half at a time. Mix until combined.

Fold in chocolate chips using a spatula. Don’t over mix.

Use an ice cream scoop to put in lined muffin cups. This makes about 20 muffins. If you double batch you could make a bit larger muffins and get about 36.

Bake for about 16 minutes. Let sit for about 2 minutes, then place them on a cooling rack. Enjoy!

 

Ingredients:

  • 3/4 cup melted coconut oil
  • 3 Tablespoons Stevia
  • 1/2 Can pumpkin puree
  • 1 1/2 C Wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 – 3/4 cup dark chocolate chips

Directions:

  1. Preheat your oven to 400 degrees.
  2. Whisk together the wheat flour, baking soda, baking powder, cinnamon, and salt. Set aside.
  3. In a stand mixer, beat together the stevia, eggs, pumpkin, and coconut oil and mix on medium until well combined and smooth.
  4. Add half of the dry mix to the wet mixture. Mix until just combined.
  5. Fold in chocolate chips using a spatula. Don’t over mix.
  6. Place batter into lined muffin tin
  7. Bake for about 16 minutes.
  8. Let sit for about 2 minutes, then place them on a cooling rack.
  9. Enjoy!

Much love,

Chef Charley

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