Chocolate chip and pumpkin..?

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This was a quick fun recipe a couple of nights ago.

13254909_1002294839818736_7052927233352757553_oI’ve been eagerly awaiting the launch of the Harvest Stir It Up range of non-dairy milk powders – not in the Taumarunui New World today …grrrr – and found the link to Kimberley’s Humble Bee Pie blog on the Stir It Up Facebook page and from there I discovered her recipe for pumpkin chocolate chip muffins.

It is so fantastically simple, ¬†you almost expect it to come with Admiral Ackbar’s warning…

…but it is this simple…take all of this:

  • 2 and 1/4 cups of rolled oats
  • 1 cup of pumpkin puree
  • 1/2 cup of maple syrup
  • 2 eggs
  • 2 tablespoons of LSA. (ground linseed, sunflower seeds and almonds)
  • 1 tablespoon of vanilla extract
  • 3 tablespoons of oil (I used coconut oil)
  • 1/4 cup of milk (I used almond coconut milk)
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 teaspoon of cinnamon or nutmeg (nutmeg because it was the first one I saw)
  • 1/2 cup of dark chocolate chips (I used white chocolate buttons because a. I don’t like dark chocolate that much and b. I have a bag I bought for our deluxe extreme bread and butter pudding before Terri and I figured that the white chocolate chips got better distribution through the mix)

…and dump it in the blender and stir it all up for a minute or so before spooning the mixture into muffin trays.

Bake them for 20-25 minutes at 180 degrees.

When they’re done i.e. browned on top and a skewer comes out clean, take them out and let them cool for half and hour or so before taking them out of the trays.

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Yummy