A transitional muffin to get you in the mood for fall – with chocolate chips, of course!!
Although I haven’t started baking with pumpkin this season, I can feel the itch coming on. (I actually made these in May!!)
When I was growing up, there was a bakery in town that made the best pumpkin muffins. They were huge and so moist. Every year, as the leaves start to change and temperatures start to drop, I crave one of those perfectly spiced treats.
These muffins hint at fall instead of scream it. There are no spices and the banana tones down the pumpkin flavor. If you don’t want to jump into fall baking at full force, this is a great option.
Here are some tips while making these:
- Have all your ingredients, bowls and utensils on the kitchen counter before you get started. This helps with stress free baking.
- Try other mix-ins. I’m sure these would be delicious with dried fruit.
- Want a pretty muffin? Be sure to top batter with more mix-ins.
- 1.75 cups all purpose flour
- 1.25 cups sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 overripe banana, mashed ~ about 1/2 cup
- 3/4 cup pumpkin
- 1/2 cup unsweetened cashew milk, or your favorite non-dairy milk
- 1/2 cup canola oil
- 3/4 cup chocolate chips
- Preheat oven to 400 degrees. Grease a muffin tin.
- In a large bowl, combine flour, sugar, baking powder, and salt. In a medium bowl, combine banana, pumpkin, cashew milk, and canola oil. Pour liquids into dry and mix until combined. Fold in chocolate chips.
- Divide batter among muffin tin, should yield about 18 muffins. Top with extra chocolate chips.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
Do you have a favorite fall food?