Now that it’s officially fall, one thing in particular has been on my mind: pumpkin. Pumpkin picking, pumpkin pie, pumpkin spiced lattes, pumpkin carving, pumpkin everything. But since I can’t have everything all at once, I decided to make do with what I could and bake some pumpkin muffins. But this isn’t just your ordinary recipe; these babies are unique, perfectly soft ‘n’ fluffy and delightfully tasty. Enjoy with a glass of milk or hot cup of tea!
*Makes approximately 12 large muffins
-1 c. canned pumpkin puree
1/8 c. chocolate soy milk
2 large eggs, lightly beaten
1/4 c. plain greek yogurt
1/3 c. applesauce or vegetable oil
1 tsp. vanilla extract
1 c. whole wheat flour*
1/2 c. all purpose flour* (*substitute 1 1/2 c. gluten free flour for regular flour for those with wheat sensitivities)
1/3 c. agave syrup
1 tsp. baking powder
1 tsp. baking soda
1 ½ tsp ground cinnamon
½ tsp. salt
1/4 to 1/2 c. Ghirardelli Semi Sweet chocolate chips
½ c. sunflower seeds
1. Preheat over to 375. Mix dry ingredients together, then adding in all the wet ingredients slowly. Mix well, being sure all the flour has dissolved but do not over-stir.
2. Bake for 15 to 20 minutes, or until slightly browned.
3. Sprinkle with a touch of cinnamon & sugar and serve warm…enjoy!