Spiced Pumpkin Muffins With Chocolate Chips
Great for breakfast, as a snack or, for dessert.
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Servings: 12 muffins
Calories: 288kcal
Equipment
Ingredients
- 2 cups matzo cake meal
- 1 teaspoon baking soda
- 1 ½ teaspoon Passover baking powder
- ⅛ teaspoon salt
- 1 ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon ginger powder
- ½ cup coconut oil melted
- 1 cup almond milk
- ¾ cup sugar
- ¼ cup brown sugar
- 2 egg
- ⅔ cup canned pumpkin
- ½ teaspoon vanilla
- ½ cup chocolate chips
- ½ cup walnuts optional
Instructions
- Add together the coconut oil, sugar, and brown sugar.
- Mix with an electric mixer on low until just blended.
- Add the eggs, pumpkin, and vanilla to the mixture.
- Mix on medium until smooth.
- Add the matzo cake meal, cinnamon, nutmeg, baking soda, salt, and ginger powder.
- Mix on low until fully blended.
- Fold in chocolate chips and walnuts.
- Scoop the batter into the pre-greased muffin tin.
- Bake at 375ºF for 15 minutes total time.
- Remove from the oven and dust the muffin tops with the cinnamon/sugar.
- Cool and serve.
Notes
Tips and Suggestions
- Frost the muffins for dessert. Try topping with a cream cheese frosting or our recipe Vanilla Buttercream Frosting.
- Take them along for a snack. This pumpkin muffin recipe was designed to make a portable snack. Pack them up and take them on a family outing. Perfect for fall apple picking or a Passover trip.
- Breakfast is served. Fresh pumpkin muffins for breakfast can't be beat!
- If coconut oil is not your thing, you can use any oil of your choosing or melted butter or margarine.
Nutrition
Nutrition Facts
Spiced Pumpkin Muffins With Chocolate Chips
Amount per Serving
Calories
288
% Daily Value*
Fat
14
g
22
%
Saturated Fat
8
g
50
%
Trans Fat
1
g
Cholesterol
27
mg
9
%
Sodium
208
mg
9
%
Potassium
95
mg
3
%
Carbohydrates
39
g
13
%
Fiber
2
g
8
%
Sugar
18
g
20
%
Protein
4
g
8
%
Vitamin A
2160
IU
43
%
Vitamin C
1
mg
1
%
Calcium
76
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.