Pumpkin Chocolate Chip Muffins

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Just in time for Halloween, I have for you, another delectable muffin recipe!

Not overly pumpkin flavoured — these moist, nutritious muffins make for a wonderful fall and winter treat or to go along with breakfast.

Here’s how you scare up these bad boys:

Pumpkin Chocolate Chip Muffins

1.5 cups spelt flour

1 cup large oats

1/2 cup chia seeds

1 tsp aluminum free baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground dry ginger

1/2 cup melted coconut oil

1 egg or whisk 2 tbsp ground flax seed + 6 tbsp water as an egg replacement

1/2 cup raw honey

1 cup pumpkin puree

1 cup dairy free chocolate chips or raisins

Directions:

Preheat oven to 375 F.  Mix all the dry ingredients until well combined.  Mix all the wet ingredients until well combined.  Mix the dry and the wet ingredients together until well combined.  (You may notice I use a quick and dirty baking method… a baker I am not… but these things still seem to turn out! 😛 )

Spoon badder into muffin cups lined muffin tin… make them as big or as little as you like.

Bake for 20 minutes until cooked in the centre and golden on top.

Let cool and remove from muffin tins.

Enjoy!

Muahahahaha… Happy Healthy Halloween!!!

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