Pumpkin Chocolate Chip Muffins

My cravings for pumpkin and spice are in full swing. Sipping chai, adding cinnamon and spices to smoothies, baking with pumpkin and roasting squash is in full operation in my kitchen. Pumpkin bread and pumpkin muffins are one of my favourite Autumn treats to bake. These healthy muffins are made with maple syrup so they are not overly sweet. They are moist, dense and delicious.

Pumpkin Chocolate Chip Muffins

Makes 12 muffins

2 cups sprouted spelt flour (if you can handle a bit of gluten) or all-purpose gluten free flour
1/3 cup oat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon sea salt
1/4 cup coconut oil, warmed
1 1/2 cups canned pumpkin
3/4 cup hemp milk or almond milk
1 egg
1/2 cup pure maple syrup
2 teaspoons vanilla extract
1/2 cup chocolate chips (I use Enjoy Life chocolate chips)
Pumpkin seeds for garnish
Cacao nibs for garnish

Preheat the oven to 350 F. Grease the muffin tin with coconut oil.

In a mixing bowl combine the pumpkin, coconut oil, hemp milk, egg, maple syrup, vanilla extract.

In a separate bowl combine the flours, baking soda, baking powder, cinnamon, pumpkin pie spice and sea salt. Mix the dry ingredients into the pumpkin mixture until just combined. Fold in chocolate chips. Evenly divide the batter into the muffin liners and top with pumpkin seeds and raw cacao nibs.

Bake for 20 minutes or until done.

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