Pumpkin Chocolate chips muffins

Pumpkin spices mean that autumn has arrived. We love to use them a lot. Combination of pumpkin pie spices and pumpkin puree if absolutely delicious combination. It if definitely one of our favorite combinations in the winter.

These pumpkin chocolate chips muffins are light, tender, super flavorful and they stay moist for days. Pumpkin puree adds on some extra moist, but don’t forget to keep them in airtight container in the fridge.

You might think that it is difficult to find pumpkin puree, but you can easily buy it on internet. If you fancy making your own pumpkin puree, you can find this super easy recipe here.

You won’t be able to stop eating them. 

Ingredients

185g pumpkin puree

100g brown sugar

80g honey

160g nonfat yogurt

2 egg whites

30ml coconut oil (or sunflower oil)

1 teaspoon vanilla essence

130g all-purpose flour

40g cocoa

½ teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 and ½ teaspoon cinnamon

1 teaspoon pumpkin pie spice

60g chocolate chips + 60g for topping

Muffin cups (paper)

Directions

Pre heat oven to 220 degrees

1. In big bowl mix pumpkin puree, honey, brown sugar, yogurt, egg whites, coconut oil and vanilla essence. Mix well (with spatula) so there are no lumps.

2. In separate bowl mix: flour, cocoa, salt, baking powder, baking soda, cinnamon, pumpkin spices. Mix slowly and gently.

3. Pour flour mixture into pumpkin mixture. Mix well with spatula. Again, slowly and gently. Do not overbeat the batter.

4. Add 60 g chocolate chips. Again, mix gently.

5. Pour mixture into muffin cups and sprinkle some chocolate chips on each muffin.

Bake for 5 min on 2020 degrees, then lover temperature to 190 degrees and bake 13 minutes. DO NO TAKE MUFFINS OT OF OVEN WHEN TURNING DOWN THE TEMPERATURE.

Test if muffins are baked with toothpick.