Pumpkin season is officially here! I am an October baby and absolutely love fall. October is my favorite because the weather is perfect - not too cold but crisp enough to start enjoying the fall vibes.

These muffins are a perfect quick breakfast. Loaded with fiber and flavor, the are guaranteed to satisfy all your pumpkin cravings!

Ingredients

for 10 small muffins

• ⅓ cup melted butter (slightly cooled) oil or vegetable olive oil
• ½ cup maple syrup
• 2 eggs, lightly beaten
• 1 cup pumpkin purée
• ¼ cup milk of choice (I used almond)
• 1 ½ tsp pumpkin spice
• ½ tsp cinnamon
• 1 tsp baking soda 
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 cups whole wheat pastry flour
• ¼ cup chopped walnuts, pecans, or pumpkin seeds
• ¼ cup chocolate chips

Directions:

1. Preheat oven to 325 F.
2. In a large bowl, beat the eggs. Add butter and maple syrup and whisk together.
3. Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and combine.
4. Stir in the flour, just until combined. Mix in the nuts and chocolate chips.
5. Pour the batter into a lined muffin pan.
6. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 10 minutes, then transfer to a cooling rack to cool.
8. Enjoy!