I have dedicated the last several blog posts to items that can be made in advance, frozen, and pulled out for a quick meal or addition to a meal. Today is no different and is one of my favorite make ahead breakfasts! Pumpkin muffins are so delicious, easy, and signal the end of a hot summer and the crisper days of fall – my favorite time of the year.
One thing I have against many pumpkin recipes is that several of them use only 1 cup of pumpkin. I don’t know if you’ve noticed, but there is 1 3/4 cups of pumpkin in a can, which means there is a lot of waste going on! I revised this recipe a little to use up the entire can, which almost doubles the amount of muffin servings! Great news – make ahead breakfasts that last even longer!
Recently my son was home and I wanted to make something delicious but didn’t really want to go to the trouble of making dessert. We don’t need it and I’m trying to make it less often. So I further revised the recipe by adding mini chocolate chips (made with only four ingredients)! They were amazing to eat if I do say so myself. Slathered with plenty of butter while still hot, they just were the perfect addition to breakfast!
I originally found this recipe on 100 Days of Real Food blog. This is a great resource if you are new to eating more real food and have a time and/or budget restraint. I encourage you to visit that blog and see that it is more simple than you think. The only caution I have is that many of the recipes use whole wheat instead of the more ancient grains such as spelt or einkorn (the most ancient of wheat that has been discovered). As I’ve mentioned before eating modern wheat can lead not only to digestive issues but many other conditions as well. However, spelt flour can easily be substituted for the flour.
- 2 1/2 cups spelt or whole wheat pastry flour
- 2 T pumpkin pie spice blend
- 2 t baking soda
- 1/2 t Rumford baking powder (no aluminum)
- 1 t salt
- 3 eggs
- 1 c honey (I used about 2 T less)
- 2/3 c melted butter or coconut oil
- 1 3/4 c pumpkin
- 1 c chocolate chips (mini are nice)
- Mix dry ingredients.
- Make a well in center. Add liquid ingredients and mix.
- Fold in pumpkin and chocolate chips.
- Pour into greased muffin tins or use muffin papers.
- Bake at 350 for 15 – 20 minutes.