Autumn in each bite. That's exactly how you could describe these fluffly, slightly pumpkin puree muffins, with hidden chocolate chips and a touch of juicy orange. It's great for breakfast, with a coffee or just as a bite on the go. They're super easy to make, too - all you need are two bowls, a couple of minutes, and this delicious treat is ready.
Nutrition (1 serving)
- 310 kcal
- 37 g carbohydrates
- 15 g fats
- 7 g protein
Per 12 portions
- 240 g pumpkin puree
- 2 eggs
- 200 g coconut sugar
- 120 ml coconut oil
- 2 tsp vanilla extract
- 60 ml orange juice
- 160 g plain flour
- 60 g baking protein
- 2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 170 g dark chocolate chips
Instructions
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Preheat your oven to 175 °C. Prepare a muffin tin and line it with paper cups.
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In a bigger bowl, mix pumpkin puree, eggs, sugar, oil, vanilla and orange juice.
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In a second bowl, sieve through flour, baking powder, baking soda and cinnamon.
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Carefully mix the dry ingredients into the wet ones. Then add the chocolate chips.
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Divide the batter into the muffin cups, filling them up 3/4 of the way. Top it with chocolate chips.
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Bake in a preheated oven for 25 minutes, or until a toothpick inserted into the middle of the muffin comes out clean, with no batter sticking to it.
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Leave the muffins to cool and dig in!
