Recipe: Ginger Pumpkin Muffins

Makes 12 muffins. I use a non-stick muffin tray, but if you are concerned, you can insert paper muffin cups or grease your pan.

Ingredients

  • 72 g coconut oil
  • 65 g ginger syrup
  • 25 g honey
  • 225 g pumpkin puree
  • 2 eggs (or Bob’s Red Mill Egg Replacer)
  • 1/4 cup milk of your choice (I use almond)
  • 75 g chopped ginger balls
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp clove
  • 1/4 tsp nutmeg
  • 198 g white whole wheat flour
  • 30 g oats
  • generous handful chocolate chips

Method

Preheat over to 325°F
Melt coconut oil.
Stir in ginger syrup & honey. When emulsified, mix in pumpkin puree, eggs, milk, ginger balls.
Mix in baking soda, vanilla, salt, cinnamon, nutmeg, clove.
Mix in flour & oats. Then chocolate chips until it looks like you will get one in every bite.
Bake for ~25 minutes, or until toothpick inserted comes out clean (or with only melted chocolate smears).
Cool in pan for 5 minutes, remove to cool rest of the way.

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