PUMPKIN GINGER CHOCOLATE MUFFINS

Servings: 12 Prep Time: 30-40 Min




With anticipation, I wait every year for the leaves to change colors, and the weather to shift so I can finally break out my cozy sweaters, light a fire and drink my pumpkin spice latte. It just warms my heart.


This time of year, pumpkins get into everything. They get into your lattes, pancakes, loaves, pies, donuts, scones, cheesecake, cookies and more. Up until the day of Thanksgiving, it's hard to avoid. Wether you love it or hate it, you'll probably eat something with pumpkin in it during this season. Im one of the ones that love it.





When I start seeing pumpkins, it's a sign that we've officially hit holiday cheat mode, or how I like to call it "sweat pant season." It runs from the beginning of November to the end of the year, and depending on the year, as early as October. During this two month long season, I allow myself to splurge a little, in moderation of course. I mean, I still have to be a good example for my kids! Right!?


Pumpkin is versatile and can be paired with a lot of different flavors and spices. One of my favorite combos is ginger and chocolate. I've made this recipe easy for you by using Grizzlies Ginger Chocolate Paleo Granola. Full of cashews, coconut, ginger and chocolate, it brings a nice subtle hit of sweet and heat that will treat your mouth! Is that weird to say? Give it a try.





What you'll need


2 1/2 Cups Flour

3/4 Cup Coconut sugar

2 Teaspoons Baking powder

1 Tsp Ground ginger

1/4 Tsp Baking soda

1/4 Tsp Salt

1/4 Cup Melted butter

1/4 Cup Neutral oil (I used sunflower oil)

1 Cup Puréed pumpkin

1 Egg

1/2 Cup Buttermilk 3/4 Cup Ginger Chocolate Granola, plus more for sprinkling

1/2 Cup Dark chocolate chips







Preheat the oven to 375ºF. Grease 12 muffin tin cups or add paper liners.



Step 1


Combine flour, sugar, baking powder, ginger, baking soda, and salt.



Step 2


In a separate bowl, whisk butter, oil, egg, pumpkin, and buttermilk.



Step 3


Fold wet ingredients into the dry ingredients; stir until combined.



Step 4


Add granola and chocolate chips; fold into mixture.





Step 5


Fill muffin tin 3/4 full and top with additional granola and/or chocolate chips. Bake for 20 to 25 minutes.




Serving



This is not a super sweet muffin that you'd find at a coffee or bake shop. The flavors aren't overpowering or overly sweet. You won't feel guilty for eating it. Regardless, it's sweat pant season, you shouldn't fell guilty about it, anyways! It's perfect in the along side a cup of coffee in the morning, or as treat after a dinner.






ENJOY!









Did you try this recipe? Tag @grizzliesbrand in your photos and receive a discount code for 25% off your next order of 12 oz pouches. We'd love to see your creations!




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