PUMPKIN GINGER CHOCOLATE MUFFINS

PUMPKIN GINGER CHOCOLATE MUFFINS image

Yield 15

Number Of Ingredients 15

Nonstick cooking spray
3 1/4 cup white whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
3 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt
1 cup coconut sugar
3 large eggs, at room temperature
2 cups pumpkin puree
1/2 cup extra virgin olive oil
1/4 cup kefir
1 teaspoon vanilla extract
1/2 cup chopped candied ginger
8 ounces bittersweet chocolate, chopped fine
3 tablespoons raw pumpkin seeds

Steps:

Preheat the oven to 350 degrees F. Spray 2 muffin tins with nonstick cooking spray. Set aside. In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, salt and sugar. In a separate medium bowl, whisk together the eggs, pumpkin, olive oil, kefir, and vanilla. Pour the wet ingredients into the dry and mix together using a rubber spatula until just combined. Fold in the chopped ginger. Scoop the batter into the muffin tins and bake for 20 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs. Allow the muffins to cool in the tray for 15 minutes. Remove from the tray and cool completely on a wire rack. Meanwhile, melt the chocolate in the microwave in 10 second intervals, stirring with a rubber spatula in between. When it is almost completely melted, stop microwaving and just stir until it is completely smooth. Dip the top of each muffin in the chocolate allowing excess to drip off. Sprinkle the top with the raw pumpkin seeds.