So I’ve been meaning to make a pumpkin quick bread for quite a while now, but then Halloween came and went and I was afraid everybody would be over pumpkin. Well, turns out, people are still totally into pumpkin leading up to Thanksgiving, too! Unlike gingerbread or peppermint, pumpkin basically has two holidays. Good news for me!
When Nathan started talking about a coffee pumpkin bread that he used to bake (complete with tons of sugar + milk-filled butterscotch chips) I knew I wanted to tackle a recipe for dairy-free, healthier Pumpkin Coffee Muffins. I decided to add chocolate chips – no one is surprised – because there’s nothing better than biting into a warm, freshly baked muffin loaded with melted chocolate! I’ve been craving that exact bite for over a week, and these muffins did not disappoint. We all love them, including my toddler who couldn’t get enough. I just might be adding these to the Thanksgiving playlist.
Pumpkin Coffee Chocolate Chip Muffins
Makes 9 regular muffins
1/4 cup unsweetened almond milk, room temp
2 Tbsp instant coffee granules
1/2 cup coconut sugar
1/4 cup coconut oil, melted
1 tsp vanilla extract
2 eggs, room temp
1 cup pumpkin puree
1/2 cup chocolate chips + 1/4 cup for topping
1 1/2 cups whole wheat pastry flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp fine sea salt
1 1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1.) Preheat your oven to 350°F and prepare your muffin pan – spray with olive oil or line with paper liners. Bring your eggs to room temperature by placing them in a glass of warm water for ~10 minutes.
2.) In a medium bowl, mix the almond milk and instant coffee until granules have dissolved. Whisk in the coconut sugar, coconut oil, vanilla, and eggs until totally combined. Whisk in the pumpkin until smooth.
3.) In a large bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Whisk in 1/2 cup of chocolate chips. Add the pumpkin coffee mixture and gently mix until no flour pockets remain.
4.) Divide your batter into nine regular muffins, filling the muffin pan nearly to the top. Top with chocolate chips, pressing them slightly into the batter. Bake at 350°F for 18-24 minutes or until toothpick inserted into the middle comes out clean – you’ll have to prick around the melty chocolate chips.
5.) Allow your muffins to cool for 10 minutes before removing to a cooling rack. Enjoy warm!