Table Thymes: Scrumptious Pumpkin and Chocolate Pumpkin Muffins

Adapted from Pumpkin Pie Muffins by Ellie Krieger

These are amazing! They are healthy, moist and will keep in the freezer. Who doesn’t crave pumpkin this time of year? My husband even loved these and he doesn’t really like pumpkin. These are super easy to make and even easier to eat.

Ingredients:
Pumpkin Pie Muffins

Cooking Spray
1 Cup all-purpose flour
1 Cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon*
1/2 tsp ground ginger*
1/4 tsp ground all spice*
1/8 tsp fresh nutmeg* (substitute ground if that’s what you have)
3/4 Cup firmly packed brown sugar
3 T molasses (I used backstrap molasses)
1/4 Cup canola oil
2 large eggs
1 C solid-pack pumpkin
1 t vanilla extract
3/4 C low fat buttermilk ( I used 3/4 C milk and added 3/4 T lemon juice, I didn’t have any buttermilk)
* You could also use 2 t mulling spices if you have them – they give a great flavor to the mix.
Chocolate Pumpkin Pie Muffins

All off the above and…
4 t chocolate powder

Preheat the oven to 400 degrees. Either spray your muffin tin with cooking spray or line with muffin cups, I would still spray the muffin cups. This is a very moist batter and my muffins stuck to the paper.
In a medium bowl, combine and whisk together all of your dry ingredients. Flours, baking soda, baking powder, salt, spices and your chocolate if using.

In a measuring cup stir your milk and lemon juice together and set aside.
In a large bowl or in your mixing bowl,whisk together the sugar, molasses, oil and one of the eggs until combined.
Add the other egg and whisk well.
Whisk in the pumpkin and vanilla.

Stir in the flour mixture in two batches, alternating with buttermilk substitute, just until combined.
Pour the batter into the prepared muffin pan, or scoop with cookie scoop to 2/3 full.
Tap the pan on the counter a couple of times gently to remove the air bubbles.
Bake until a wooden toothpick inserted comes out clean, about 20 minutes.

Let cool on wire rack for 15 minutes.
Enjoy warm or let cool completely before storing in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. If storing in the freezer, I place in single layers with parchment paper separating the layers.