cinnamon

Name: Pumpkin Coffee Chocolate Chip Muffins
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 9 Regular Muffins
Cuisine: Breakfast
Ingredients: 1/4 cup plant-based milk, room temp; 2 Tbsp instant coffee granules; 1/2 cup coconut sugar; 1/4 cup coconut oil, liquid; 1 tsp vanilla extract; 2 large eggs, room temp (or 2 flax eggs if vegan); 1 cup pumpkin puree; 1 1/2 cups whole wheat pastry flour; 3/4 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 1 1/2 tsp ground cinnamon; 3/4 tsp ground ginger; 1/4 tsp ground nutmeg; 1/4 tsp ground cloves; 1/2 cup + 1/4 cup dairy-free chocolate chips

Healthier Zucchini Chocolate Chip Muffins

January 3, 2019 by Rachael Ng 4 Comments

I’ve had the recipe for these muffins sitting in my notes app for a few months now. I have no idea why it has taken me so long to share this recipe with you guys! I know. I know. Another zucchini muffin? Yes. Because these are one of my favorite muffins. Ever. They’re fluffy, tender, moist, not too sweet, and give me a bit of green veggie on top of the chocolate chips. What’s not to like? I added a touch of ground cardamom, along with some cinnamon, and OMG I love these muffins!!

This recipe is super easy to follow. There are a few steps involved, but it’s all worth it in the end! The amount of chocolate chips and the kind of spice you add is totally up to you. I didn’t want these to be overly sweet, so don’t expect the 1/2 cup I have listed to give you a chocolate loaded muffin. But, by all means, load those babies up with a whole cup of chocolate if that’s what you’re in to! I really like ground cardamom, but if you don’t have it on hand, or you’re not a big fan, no worries. You can leave it out, add more cinnamon, or add nutmeg in its place. Have fun with these, and happy baking!

Healthier Zucchini Chocolate Chip Muffins
Makes ~8 muffins

1/2 cup coconut sugar
1/4 cup coconut oil, melted
1/4 cup unsweetened almond milk, room temp*
2 large eggs, room temp*
1 tsp vanilla extract
3/4 cup all-purpose flour
3/4 cup white whole wheat flour**
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp fine sea salt
1 tsp ground cinnamon
1/2 tsp ground cardamom***
1 1/2 cups finely grated zucchini
1/2 cup chocolate chips + more for topping

1.) Preheat your oven to 350°F and prepare your muffin pan with liners or by spraying it with olive oil/non-stick spray. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.

2.) In a large bowl, combine the coconut sugar and melted coconut oil. Add the almond milk, eggs, and vanilla extract. Whisk until totally combined. Place your shredded zucchini on a paper towel and squeeze out and discard the excess juice. Add the zucchini to your mixture and stir until combined.

3.) Sift the flours, baking soda, baking powder, salt, cinnamon, and cardamom into the wet ingredients. Gently fold everything together until no flour pockets remain. Fold in the chocolate chips.

4.) Fill your muffin pan almost to the top – you will get between 7 and 9 muffins, depending on how full you fill them. Top with chocolate chips, slightly pressing each chip into the batter. Bake muffins at 350°F for 15-20 minutes or until toothpick inserted into the middle of a muffin comes out clean – try to find a spot with no chocolate!

5.) Let your muffins cool in the pan for 5-10 minutes before removing to a cooling rack. If you didn’t use liners, slide a butter knife around each muffin before gently removing. Enjoy warm and store leftovers in an airtight container at room temperature.

*it takes a bit of extra work, but if your milk and eggs are too cold, the coconut oil will solidify while you’re mixing
**whole wheat flour or all-purpose flour will work just fine
***if you don’t like cardamom, feel free to leave it out or replace it with nutmeg

Pumpkin Coffee Chocolate Chip Muffins (DF + vegan option)

November 15, 2018 by Rachael Ng Leave a Comment

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 – and you 😉

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.

Some of the ingredients I love for this recipe:

Pumpkin puree bulks these muffins up and gives them a delightful pumpkin taste.

Instant coffee makes for a quick coffee addition to these muffins. They dissolve, well, instantly, and the flavor pairs well with the familiar fall spices.

Whole wheat pastry flour is my go-to quick bread flour (think muffins, banana bread loaves, etc). It creates an irresistibly fluffier, softer texture than regular, all-purpose flour. You may have to check your local “healthier” grocer to find my favorite version.

Coconut sugar is an unrefined, low GI alternative to white sugar. It doesn’t taste like coconut, and it gives these muffins the perfect sweetness!

Coconut oil adds moisture to these muffins!

Yield: 9 Regular Muffins

Pumpkin Coffee Chocolate Chip Muffins

Delicious and moist spiced pumpkin muffins with a touch of coffee and loads of chocolate chips! A warm and cozy treat perfect for Fall!

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Ingredients

1/4 cup plant-based milk, room temp
2 Tbsp instant coffee granules
1/2 cup coconut sugar
1/4 cup coconut oil, liquid
1 tsp vanilla extract
2 large eggs, room temp (or 2 flax eggs if vegan)
1 cup pumpkin puree
1 1/2 cups whole wheat pastry flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup + 1/4 cup dairy-free chocolate chips

Notes

1. Preheat your oven to 350°F. Prepare your muffin pan by spraying with non-stick spray or lining with paper liners. Bring your eggs to room temperature by placing them in a glass of warm water for about 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 the chocolate chips. Add the pumpkin coffee mixture and gently mix until no flour pockets remain.

4. Divide your batter into nine regular muffin wells, filling each well nearly to the top. Sprinkle with chocolate chips, pressing the chips slightly into the batter. Bake at 350°F for 18-24 minutes or until toothpick inserted into the middle comes out clean - be careful not to over bake as you'll have to prick around the melty chocolate chips.

5. Allow your muffins to cool in the pan for 10 minutes before moving to a cooling rack. Enjoy warm! Store leftovers in an airtight container at room temperature.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 344 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 48mg Sodium: 255mg Carbohydrates: 53g Net Carbohydrates: 0g Fiber: 6g Sugar: 16g Sugar Alcohols: 0g Protein: 9g

calculated nutrition information may not always be accurate

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Other pumpkin recipes you may like:

Pumpkin Chai Spice Rice Krispie Treats (DF)

Pumpkin Chocolate Chip Cookies (DF)

Vegan Pumpkin Butter Poptarts

Dairy-Free Soft Ginger Molasses Cookies

October 13, 2018 by Rachael Ng Leave a Comment

Okay, you guys. These ultra soft molasses cookies are one of the best cookies I’ve ever had. Yes. They’re that good. They’re spicy and soft and make you feel all kinds of warm feels. I had to stick my baked cookies in the freezer before I ate them all!

These cookies are so quick and easy to get together. The dough doesn’t need refrigeration – you just mix and bake! I rolled the dough balls in granulated sugar, because I really wanted that classic molasses cookie look. And the slight crunch from the sugar is nice, too. This dough is very soft, so shaping the dough balls will be more challenging than with other doughs. I like to roll my dough balls in the sugar, place them on a baking sheet, and then carefully re-shape them using my fingers to poke and prod the dough until I get a nice round shape.

If you’re a big fan of ginger spice, then I recommend adding a 1/4 tsp of extra ginger. That’ll kick the ginger flavor up a notch, and you’ll definitely get lots of yummy spice! Happy baking!

Dairy-Free Soft Ginger Molasses Cookies
Makes 8 cookies

1/2 cup coconut sugar
1/3 cup coconut oil, solid
1 large egg yolk, room temp
2 Tbsp molasses
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp fine sea salt
1 tsp ground ginger
3/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/2-1 Tbsp water
2 Tbsp granulated sugar for rolling

1.) Preheat your oven to 350°F and line a baking sheet with parchment paper. Bring your egg to room temperature by placing it in a glass of warm water for 10 minutes.

2.) In a medium bowl, use a spoon or spatula to mix together the coconut sugar and solid coconut oil. I like to mash the coconut oil into the sugar, making sure that all lumps of oil are well mashed in. Add the egg yolk and mix until combined. Then add the molasses and mix until combined. Set aside.

3.) In a small bowl, whisk together the flour, baking soda, salt, and spices. Add dry mixture to the wet ingredients and stir, leaving some flour streaks. Add 1/2 Tbsp of water and stir until all ingredients are totally combined. If your dough is looking dry, add the extra 1/2 Tbsp of water.

4.) Roll your dough into 2 Tbsp balls – the dough will be very soft. Add the granulated sugar to a small bowl and roll the dough balls in the sugar. I like to do 6 at a time right before I bake them. Place your sugared dough balls on your parchment-lined baking sheet, re-shaping the dough as necessary.

5.) Bake at 350°F for 7 minutes. Allow cookies to cool on baking sheet for two minutes before removing to a cooling rack. Your cookies will be a little puffy until they’ve cooled. Enjoy!

Recipe adapted from Taste of Home

Vegan Pumpkin Butter Sweet Rolls

October 12, 2018 by Rachael Ng 1 Comment

When I set out to make homemade pumpkin butter I knew I needed to make a sweet roll with the stuff. If you’ve never had pumpkin butter before, it’s a delicious spread made with pumpkin, sugar, and spices – the same ones you’d find in a pumpkin pie. And it is good. These sweet rolls are slightly spiced, filled with pumpkin butter and coconut sugar, and then topped with a pumpkin spice glaze! They’re the perfect fall roll. And also, my toddler can’t get enough, so I think it’s safe to say that even if you’re not that into pumpkin, there’s a good chance you’ll still find these delicious.

Yeasted breads can be intimidating. And time consuming. What I love about this dough is that it uses instant rise yeast, so you only have to proof it once! That cuts back on a lot of the time it usually takes to make homemade sweet rolls. When I made these rolls, we were staying away from home, which means I didn’t have my regular kitchen – or regular supplies. I threw this dough together in a makeshift bowl (read: rectangular disposable container), kneaded it by hand, and rolled it out using a plastic cup. So I’m confident that you can make this recipe work for you!

The pumpkin butter filling and glaze are both super simple. You’ll basically throw some ingredients into a pot or bowl and stir. Don’t be afraid to play around with your spices – adding or subtracting what you are or aren’t fond of! I tend to like more spice, so you can always start with less. Happy baking, friends! I hope you love these rolls as much as we do!

Vegan Pumpkin Butter Sweet Rolls
Makes 8-10 rolls

Dough
1 packet instant rise yeast
1 cup warm water
3 1/2 cups bread flour
2 Tbsp coconut sugar
1 1/2 tsp fine sea salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
3 Tbsp olive oil
Filling
~3/4 cup pumpkin butter (see recipe below!)
3 Tbsp coconut sugar
Pumpkin Spice Glaze
1 cup powdered sugar
1 Tbsp almond milk
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground cloves

1.) Preheat your oven to 200°F and line a baking sheet with parchment paper. Add the packet of yeast to 1 cup of warm water and let sit for 5 minutes. Your water shouldn’t be anywhere near boiling, or your yeast will die. At the end of five minutes your yeast should be a bit foamy.

2.) Make the dough: in a stand mixer bowl*, use a dough hook to mix together the flour, coconut sugar, salt, cinnamon, ginger, nutmeg, and cloves. With the mixer on low, add the olive oil and warm water/yeast. Mix at low speed for 1 minute and then at medium speed until dough comes together. Hand knead your dough until it’s smooth and springs back when you press a finger into it, adding a bit more room temp water or flour if your dough is dry or sticky.

3.) Assemble the rolls: on a lightly floured surface, or piece of parchment paper, roll your dough into a rectangle roughly 12×16″. Spread 3/4 cup of your pumpkin butter over the dough and then sprinkle with 3 Tbsp coconut sugar. Carefully roll your dough, beginning on one of the long sides. The pumpkin butter will want to ooze out, so do your best to roll slowly and keep it in. When you get near the end, pick up the bottom and fold it up and over (I found this helped keep the pumpkin butter in). Use a string or piece of floss to cut your rolls about 1 1/2″. Arrange your rolls on your parchment-lined baking sheet, oozing side up, and then spread more apple butter over the tops.

4.) Proof and bake: cover your rolls loosely with plastic wrap (to keep moisture in) and proof them in the oven at 200°F for 15-20 minutes or until they’ve doubled in size. Remove from the oven and preheat your oven to 400°F. Take the plastic wrap off and bake your rolls at 400°F for 13-18 minutes, or until golden brown.

5.) Make the glaze: in a small bowl, combine the powdered sugar, spices, vanilla extract, and 1/2 Tbsp of the almond milk. Add more milk to get the right consistency. You want it thick enough that when you drizzle it holds shape for a couple of seconds. Spoon or spread the glaze over your rolls (I spooned mine on in a circular, spiral motion). The glaze may seem too thick at first, but it will continuing to slowly spread over and down the sides of your rolls.

*if you don’t have a stand mixer, the original recipe calls for using a hand mixer. I made these rolls using a fork to whisk the dry ingredients and then my hands to bring the dough together and knead.

Recipe adapted from the Southern Living Party Cookbook (2006) page 61

Pumpkin Butter
(makes ~2 cups)
1 15 oz can pumpkin
1/2 cup apple juice
1/2 cup maple syrup
1/2 cup coconut sugar or white/brown sugar
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves

1.) Add all of the ingredients to a small saucepan and bring to a slight boil. Reduce heat to low and simmer for 20-30 minutes. Allow your pumpkin butter to cool, and store leftovers in the refrigerator.

Recipe adapted from allrecipes

Pumpkin Chocolate Chip Cookies (DF)

October 5, 2018 by Rachael Ng 2 Comments

Okay, so pumpkin flavored chocolate chip cookies may seem ever so slightly odd, but trust me when I say these cookies are delicious. They’re soft, spicy, loaded with chocolate, and have just enough pumpkin to satisfy your fall craving! These cookies will fill your kitchen with the familiar aroma of autumn, and when the cookies come out of the oven you will want to eat more than one! They’re good.

One of my favorite parts about this recipe is how quick and easy it is! No dough chilling required. And the cookies come out perfectly thick and soft. Got a late night craving? Then this recipe is for you!

It’s important not to over-mix the dough, so after you beat together the first few ingredients, you’ll want to use a large wooden spoon or spatula to stir in the dry ingredients and chocolate chips. I like to press extra chocolate chips into the tops of my dough balls right before baking to give the cookies added appeal – I don’t recommend skipping this step! You can even use white chocolate chips if you prefer!

Some of the ingredients I love for this recipe:

Coconut oil keeps these cookies dairy-free. You’ll want to use it in solid form, so you can beat together the fat and sugar just as you would if using butter. This allows you to bake the cookies right away without any chilling.

Coconut sugar is my go-to baking sugar. It’s low GI and unrefined, and doesn’t taste like coconut.

Brown sugar brings a bit of molasses and moisture to these cookies.

Egg yolk helps keep these cookies soft.

Pumpkin puree is kind of the star of the show here. You don’t need a lot to make an impact. Plus, it also helps these cookies with that delicious soft-baked texture!

Cream of tartar keeps these cookies thick! Coconut oil tends to make cookie dough spread, so I don’t recommend skipping this ingredient.

Yield: ~15 cookies

Pumpkin Chocolate Chip Cookies

Quick, soft-baked cookies with lots of spice, chocolate chips, and just the right amount of pumpkin!

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Ingredients

1/2 cup coconut oil, solid
1/2 cup coconut sugar
1/4 cup brown sugar (or more coconut sugar)
1 large egg yolk, room temp
1 tsp vanilla extract
1/4 cup pumpkin puree
1 1/2 cups unbleached all-purpose flour
1/2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
1/2 cup + 1/4 cup dairy-free chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, cream together the solid coconut oil and coconut sugar. Beat in the egg yolk and vanilla extract until well combined. Stir in the pumpkin puree; set aside.

3. In a medium bowl, whisk together the flour, cream of tartar, baking soda, sea salt, cinnamon, ginger, nutmeg, allspice, and cloves. Add dry ingredients to wet and stir with a wooden spoon or spatula until just combined. Add 1/2 cup of chocolate chips and stir until the dough is well mixed.

4. Roll or scoop dough into 2 Tbsp-size balls. Press the remaining chocolate chips into the tops of each dough ball and place 2″ apart on your parchment-lined baking sheet. Slightly press down each dough ball. Bake at 350°F for 6-8 minutes. Allow cookies to cool on baking sheet for 2 minutes before moving to a cooling rack.

5. Store leftovers in an airtight container at room temperature.

Notes

You can bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes

Recipe adapted from Live Well Bake Often