Healthy-ish Pumpkin White Chocolate Muffins

Well being the last day in November I had to do one last pumpkin recipe to use it up! These are so incredibly easy to make, perfect breakfast or on the go snack. These are slightly sweet with a little spice and perfectly moist. I use coconut oil, maple syrup, pumpkin puree and then fold in the white chocolate chips cause it’s the holidays after all!

Ingredients

• 1/3 cup coconut oil, melted
• 1/2 cup maple syrup
• 2 eggs
• 1 cup pumpkin puree
• 1/4 milk, or milk alternative ( I use almond milk)
• 1 tsp. vanilla extract
• 1 3/4 cup flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. ground cinnamon
• 1/2 tsp. fresh grated nutmeg
• 1 tsp. ground cloves
• 1/2 tsp allspice
• 1/2 tsp. ground ginger
• 1 cup white chocolate chips

Directions

Preheat to 325 degrees

In a large bowl combine the coconut oil, maple syrup, egg, pumpkin puree, milk and vanilla. Whisk until it’s smooth. Then add in the dry ingredients, flour, baking soda, salt and spices. Use a rubber spatula and make sure everything it incorporated. Then fold in the white chocolate chips.

Line a muffin tin, and spoon the batter evenly into the pan. Bake for about 17-20 minutes until golden and when you insert a toothpick it comes out clean.

Let cool before storing, they will sit well in an air tight container or in the fridge for up to 3 days.