Fall is in the air which means pumpkin comes out to play. This is my first time ever making my own homemade pumpkin puree 🎃to bake with. It made a world of difference! These muffins are simple and healthy but decadent and delicious at the same time. Add in any nuts or extras goodies to the mix that you would like. I chose pepita seeds and chocolate chips, of course! This recipes makes 12 muffins and only takes 35 minutes to prep + bake. I love baking batches of desserts that I can share with my neighbors. It is the perfect recipe for a quick sweet treat or a holiday gift for a friend. Try out this recipe and tag me on instagram with you results!

INGREDIENTS

• 2 cups all purpose flour or whole wheat flour

• 1 1/2 cup homemade pumpkin puree

• 2/3 coconut sugar

• 3 teaspoons cinnamon

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 2 teaspoons vanilla extract

• 1/3 cup unsweetened apple sauce or walnut oil

• 1/3 cup plant milk

• pinch of salt

• 1/2 cup Hu chocolate baking gems, chopped

• 2 tablespoons pepita seeds or pecans

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Spray a 12 cup muffin tin with coconut oil spray .

2. In a medium mixing bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon and salt. Add the chocolate gems, pumpkin puree, applesauce, vanilla and non-dairy milk, mix well.

3. Add batter by the large spoonful to muffin tin, filling to the rim. Sprinkle with the optional pepitas or nuts or choice.

4. Place on the center rake in the oven and bake for 20 – 25 minutes. Let muffins cool a few minutes before devouring!

   Store: Keep leftovers muffins on the counter in a covered container for up to 3 – 4 days. Keep longer in the refrigerator for 6 – 7 days.

Enjoy!

Let me know your what you think below in the comments below and tag me on Instagram! @gabrielleskitchen__