We’ve been going a little pumpkin crazy at our house – much to my children’s joy! So they were excited to help me with this yummy treat. Which we then had to make more of to share with teachers. They were also really nice rainy day treat with some homemade hot chocolate.
Preheat oven to 350 degrees
Have your kiddos fill the muffin tin with liners. Even your littlest guys can help with this part.
This was a pretty easy recipe to have the kids help with every step. And really, they LOVE helping with the grinder! I used the pastry setting for this. It gives it more of the traditional all-purpose flour texture – but all the whole wheat goodness. I use Einkorn grains for this – it is one of those “ancient” grains that have just shown up on the market again this year.
- 1 1/2 Cups Sugar
- 1/2 Cup Coconut Oil or Butter
- 2 Eggs
- 2 Cups Whole Wheat Flour or freshly ground Einkorn Flour
- 1 Teaspoon Baking Soda
- 3/4 Teaspoon Real Salt
- 2 Tablespoons Cocoa Powder
- 3/4 Teaspoon Ground Cinnamon
- 3/4 Teaspoon Ground Nutmeg
- 1/4 Teaspoon Ground Cloves
- 1/3 Cup Whey or Milk
- 8 oz Pumpkin Puree or homemade puree
- 3/4 Cup Dark Chocolate Chips
Cream together sugar and butter, then add eggs. In another bowl combine Flour, Corn Meal, Baking Soda, Salt, Cocoa Powder, Cinnamon, Nutmeg, and Clove. Slowly add the dry mixture and milk in alternately while mixing. Once combined mix in the Pumpkin and Chips.
Use a cookie scoop to transfer to the muffin tin – this makes it super easy and the littles can help virtually mess free.
- Muffin – 15 to 20 minutes.
- Mini Loaves – 40 minutes
- Large Loaves – 60 minutes
- 9×9 baking – 35 minutes.
Don’t forget to use a toothpick to check doneness!
Check out my Savory Pumpkin Sauce and for more Pumpkin Madness head on over to the 50+ recipes I’ve gathered from my eFriends. I hope you enjoy as much as we did! You can even roast your own pumpkin . . .