Holiday season is always crazy! November for me was filled with travels, friends and family. And as always happens when large families convene, madness ensues, tempers fly over differing political opinions, but there is also, loads of laughter, love, and food! We spent two days just baking a dozen pies, cakes and breads for Thanksgiving feast this year and it was something I wouldn’t trade for anything else in the world. There is something so primitive and about the act of cooking together that it always brings people together. I wonder why, not more HR organizations use cooking classes as a means to drive cohesive team behavior! It’s perfect really, you come together to create something, which later on everyone at the table shares. That is the real fun part about cooking!
Baking is one of my favorite meal planning activities. The smell of freshly baked cakes or breads, wafting through the kitchen, on chilly fall days is so comforting. And, these Pumpkin Spice Chocolate Chip Breakfast Muffins, promise to do exactly that. As an added bonus, I top them with streusel, which gives them a nice caramelized crunch on top. The cinnamon, cloves, nutmeg and ginger really shine through in this recipe, and give the muffins nuttiness with a hint of spice, which is delicious. These are the perfect pick-me-up breakfast muffins and go perfectly well with your morning coffee. As I am a healthy eating crusader, these muffin are whole wheat and refined sugar free. Slightly dry, these muffins are more like a whole wheat bread in texture than cake, and taste awesome at room temperature or lightly toasted with your choice of butter. If you are feeling a little indulgent, then might I suggest a touch of cinnamon butter 😉
This is a one bowl recipe and is quick to assemble. Most of the ingredients are a pantry staple for me with the exception of pumpkin puree. It takes all of 20-25 minutes to bake to perfection and they are ready. These muffins are delicate and crumble easily, so wait until they have cooled completely before taking them out. To me they taste better at room temperature anyways. The muffins stay well at room temperature in an air tight container for upto a week. Trust me there can be no better start to a winter morning!
Pumpkin Spice Chocolate Chip Breakfast Muffins
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ½ cup maple syrup or honey
- 2 large eggs, at room temperature
- 1 cup pumpkin purée
- ¼ cup milk of choice (I used almond milk)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon, plus more for sprinkling on top
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice or cloves
- 1¾ cups whole wheat pastry flour
- ⅓ cup old-fashioned oats, plus more for sprinkling on top
- 1/3 cup dark chocolate chips (I added chopped pecans to the mix as well)
- For the Streusel:
- -1 tbsp unsalted butter at room temperature (not melted)
- – 2 tbsp dark brown sugar
- – 1½ tsp ground cinnamon
- – 2tbsp rolled oats
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease ten cups of your muffin tin with butter or non-stick cooking spray, or line them with muffin cups.
- In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice or cloves.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined. Fold in the chocolate chips, and the nuts, or dried fruit, if using, now.
- Divide the batter evenly between the ten muffin cups. For these muffins, it’s ok to fill the cups a little higher than you normally would.
- In a small bowl, mix together all the streusel ingredients until the mixture is grainy and sticks together. I use my hands to mix it all in as it comes together well.
- Sprinkle the tops of each muffin with a little amount of streusel. Bake them for 23 to 26 minutes, or until a toothpick inserted into a muffin comes out clean. My oven is hot so it takes only 20 minutes in mine, but check and adjust the time according to your oven capacity.
Let them cool completely before taking them out of the pan. Enjoy your morning cuppas with a delicious muffin 🙂