• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer

It's a Cartwheel Life

Food, Photography & Fun

  • About
  • Cartwheels
  • Blog
  • Contact Me
  • Food
    • Snacks
    • Meals for One
    • Potluck Recipes
    • Grow It
  • Photography
    • Kids & Families
    • Weddings
    • Travel
    • Pets & Farm Animals
    • Wildlife
    • Dad
  • Fun!
    • Cartwheels
    • Crazy Cat Lady
    • Piano Playin’
    • All the Other Things

Super Yummy Pumpkin Chocolate Chip Muffins

October 7, 2020 by Jacquie

Is there anything quite so delightful as fresh homemade muffins straight from the oven?

I think not.

Which is why I hardly ever make them. If they were a staple around here I would need bigger pants, and that’s just not an option.

I have a few go-to muffin recipes for special occasions or the occasional craving, but usually I just don’t have them around because I simply have not the self-control to take just one. And there’s no one around to give me the look when I’m on to the third or fourth for “quality assurance control.” Eh hem…

Another way to implement a bit of rationing when you have a dozen delights on hand is put them straight in the freezer!

Take a whiff of the fresh smell and then off they go! Freezing is at least a slight deterrent to gobbling them all up at once, and it’s a great way to have snacks to go. Just grab a jar (or baggie if you prefer, but more later on why jars are better) on your way out and it’ll be thawed by the time you’re hungry!

These pumpkin chocolate chip muffins are no exception. They’re soooo delicious, you’ll want to eat half a dozen at once!

Pumpkin Chocolate Chip Muffins

Preheat oven to 350F

In a medium bowl, cream together:
1 cup pumpkin puree (don’t have any on hand? Learn how to make it from scratch!)
1 egg (or make it egg-free with 1 Tbsp. ground chia seed mixed in 1/4 cup water)
3 Tbsp. coconut oil
1/4 cup maple syrup
(the real stuff, no Aunt Jemima allowed)

Then add:
1 cup gluten-free flour (I like 1/2 cup chickpea and 1/2 cup all-purpose gluten-free mix, but pretty much any combo should work)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
pinch cloves
dash sea salt

Mix altogether and then add:
1/2 – 1 cup pecans, chopped
1/2 – 1 cup chocolate chips

Mix and pour into 12 muffin cups.

Bake 15-30 minutes, depending on your oven (or if it’s like mine, more like 40, but it eventually gets the job done, so whatever!)

Invite some friends over to help eat them so you don’t need bigger pants too 😉

Betcha can’t eat just one!

Category: Food, SnacksTag: chocolate chips, muffins, pumpkin

About Jacquie

Previous Post: ← What’s With the Cartwheels?
Next Post: How to Make Someone’s Day for Only $1(ish) →

Why walk when you can cartwheel?

Recent Posts

Copyright © 2023 · It's a Cartwheel Life · All Rights Reserved · Powered by Mai Theme