At The Honey Cottage we bee-lieve fall is an amazing time to enjoy pumpkin EVERYTHING! This is one of our favorite recipes because we also bee-lieve honey and chocolate should cover everything too! What we love most about this recipe is that it is not just for the fall time, you can use it anytime you are in the mood for pumpkin. This is a great muffin to have on the go or for picnics. If using the wheat berries; grind up the wheat berries and then measure out the 1 1/2 cups. I hope you enjoy this as much as we do!
½ cup coconut oil (liquefied)
3/4 cup of honey
1 tsp. of vanilla
1 cup of canned pumpkin
1 Tbsp. of pumpkin pie spice
1½ cups whole wheat flour
1 cup chocolate chips
1 tsp. baking soda
Pre-heat oven to 375 degrees F. Mix together the coconut oil, honey, vanilla, canned pumpkin, and pumpkin pie spice. Then add the flour, chocolate chips, and baking soda; mix until everything is thoroughly mixed. Line cupcake pans with cupcake liners and spray with your favorite cooking spray. Fill the baking cups with batter 3/4 of the way full; makes about 12 cupcakes. Place in the oven and cook for 17-20 minutes or until the tooth pick comes out clean, then pull out of the oven and let cool. Some ovens work differently so make sure to keep an eye on them. Enjoy!
- Try using canned sweet potato for a different flavor
- Add 3/4 cups crushed pumpkin seeds
- Add 1/4 cup of ground flax seed