Pumpkin Chocolate Chip Muffins

We celebrated my husbands birthday this past week, and seeing as it was his special day, I decided to make him one of his favorite baked goods for breakfast: Pumpkin Chocolate Chip Muffins. We both have a mild obsession with all things pumpkin, so I was extra happy to whip up a batch of these delightfully fluffy bites of goodness before we headed off to church.

Pumpkin does some amazing things in baked goods, making a dense, moist dough that is really enjoyable in cakes and muffins...but let me tell you something you don't already know, the recipe!

Youll need:

First, preheat your oven to 350F.

Next, prep a 12 muffin tin with nonstick baking spray (I use PAM).

In a medium bowl, combine your dry ingredients:

1 cup Flapjacked Buttermilk Pancake mix
1 1/4 cup All Purpose flour (I used unbleached organic flour)
2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt

In a larger bowl, mix together:

1-15 oz can of pumpkin purée
1 egg
1/2 cup Orgain Protein Almond Milk (unsweetened) *substitute with regular almond/coconut/dairy milk if desired
1/4 cup olive oil
2/3 cup maple sugar
1 1/2 tsp vanilla extract

Fold in the dry ingredients until well incorporated, then lastly mix in 1/4 cup of Enjoy Life Mini Chocolate chips. Using an ice cream scoop, divide the batter evenly between the muffin cups.

Finally, pop them in the preheated oven and bake for 22-25 minutes, until a toothpick comes out clean. Remove from heat and let them cool a few minutes before diving in!

I hope you will enjoy this recipe, we sure did!