I have been wanting to bake something pumpkin for weeks and I finally decided it was time considering they are already selling Halloween candy at grocery stores! Based on my first few posts, it probably seems like I always bake with lots of butter and sugar, but I actually try to balance my baking with both indulgent and healthier recipes. I often experiment with substituting whole wheat flour for all-purpose flour and using coconut oil in place of canola oil or butter. I tried a few different combinations of ingredients to make these pumpkin muffins and I finally got it just right. These muffins are so incredible that you would never guess they have no butter, contain 100% whole wheat flour, and have agave in place of processed sugar. These even make a great breakfast- with no guilt!
Lighter Pumpkin Chocolate Chip Muffins
1 1/2 cups white whole wheat flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup agave
1/2 cup coconut oil, melted
2 large eggs
1/2 (15oz) can pumpkin puree
1/2 cup unsweetened applesauce
1/2-3/4 cup mini chocolate chips (depending on how chocolatey you want them)
Preheat oven to 375. Whisk flour, baking soda, salt, cinnamon and nutmeg together and set aside. Combine agave, oil, eggs, pumpkin and applesauce in a medium bowl. Add the flour mixture and fold with a spatula until combined. Fold in chocolate chips. Ladle into muffin tins and bake 20-25 minutes. Enjoy!