These muffins are yummy.
Not too sweet.
Enough chocolate to tease you.
Enough pecans to make me forever grateful I now live in a state where pecans are plentiful. (Pecans just may become my new obsession.)
As a matter of fact, these are sooo good, I won’t even pull out the Ode to Pumpkin I wrote a few years back as a means of introduction.
I mean, they are so good they really don’t need one (an introduction, that is).
You’re welcome, by the way.
As an added bonus, they are super simple to throw together.
Pumpkin Muffins with Chocolate Chips and Pecans
Makes 9 large muffins. Consistently. I mean. Every. Single. Time. (And I really wanted an even dozen.)
1 3/4 c. spelt flour
1 T. baking powder
1/2 t. salt
1 1/2 t. cinnamon
1 t. nutmeg
1/2 t. ginger
1/2 t. cloves
1/2 c. coconut oil (melted)
3/4 c. maple syrup (room temperature)
2 T. molasses
1 15 oz. can pumpkin (room temperature)
1/2 c. chocolate chips
1/2 c. pecan pieces
Preheat oven to 350 degrees. Prep muffin tin. I sprayed mine, but you can certainly use liners. In a large bowl, add flour, baking powder, and spices. Whisk together until the seven have become one. In a medium size bowl, add pumpkin, coconut oil, maple syrup and molasses. Stir until combined. Pour wet ingredients into dry. Stir until just combined. Add chocolate chips and pecans. Give another stir. Spoon batter into muffin tin. I used a large muffin tin, because I like large muffins. I consistently made 9 muffins. Want a normal number? Use regular size muffin tin and I bet you could get 12 if you wished hard enough and your heart was pure.
Bake 25-30 minutes for large muffins, 18-23 minutes for regular sized. Let rest (as they will be exhausted by this point) in pan for a few minutes before removing and placing on a cooling rack.