Yoga and Nutrition
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Friday
Sep272013

Pumpkin Chocolate Chip Muffins. Of course.*

Dear ones. It's been way too long since I've posted something. Anything. I hope this recipe will make up for it. I promise it's a goody.

*Pumpkin best-practices only here. I know this time of year is kind of like THIS. But this recipe = real, good pumpkin at its finest. No fake-pie-spice-flavored-latte ridiculousness.


Pumpkin Chocolate Chip Muffins

Ingredients: 

1 cup whole wheat pastry flour

1/2 cup all-purpose flour

1/2 tsp nutmeg

1/2 tsp cinnamon

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1/4 cup organic butter, softened (1/2 stick)

1/4 cup canola or coconut oil

2 organic eggs (always look for pasture-raised, please!)

1/2 cup sugar (I used magically delicious coconut sugar)

1/2 cup brown sugar

1 tsp vanilla 

1 cup pumpkin puree (from a can is fine; you don’t have to be superman ALL the time)

1 cup finely chopped dark chocolate (Ghiradelli works well. Lately I've been into Madecasse, too, which is made in Madagascar by lemurs. Not really. Maybe.) 

Preparation:

1. Preheat over to 350 degrees and line 12-muffin tin with paper wrappers.

2. Mix butter, oil, sugars, pumpkin, and vanilla until even consistency. 
 

3. Add flours, salt, spices, baking powder and soda until just combined, then stir in chocolate pieces. 

4. Fill muffin tray with batter (each cup about 2/3 full) and bake for about 20 minutes or until tops of muffins are lightly browned and a knife inserted to the center of a muffin comes out clean.  

5. Allow to cool for at least 20 minutes before removing from tin.

Makes 12 medium muffins.

These stay wonderfully tender for several days. As always, you can put extras in the freezer.

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