Pregnancy Cravings Are Real!
After my first trimester diet of bagels and peanut butter - I was stoked to head into my second and leave the nausea in the past! I have been spending a bit of time on YouTube while I nurse this broken foot back to health, checking out some first time mom tips and tricks! One blogger made the mistake of mentioning muffins a couple days ago and the seed was planted in my mind that muffins were in my near future!
The moment the cool weather breeze started to come through Nashville a few days ago, I began to get the strong craving for pumpkin bread!
There is a specific kind of pumpkin bread mix that Trader Joe’s makes and I always stock up with a few boxes each season for when a craving hits. Naturally, the other day I made my way down to our local TJ’s and was immediately saddened by the fact that they did not have the delicious mix I had been dreaming about!
But it is September! How can you not have it in yet!?
Leaving there with a box of banana bread mix and a green juice I was less than trilled I would not be getting the satisfaction of this craving
Fast forward to the next morning - I woke up at 5:45 am that day, STARVING - and still craving a delicious pumpkin treat!
I decided that I would just have to make a batch of pumpkin muffins from scratch. There was an old recipe I came across that I use to make ALL the time a few years back. While it is not the healthiest recipe in the world, it is one of the best pumpkin recipes I have ever used and it is so simple! No need for fancy ingredients, or pumpkin pie spice. Simple, basic, delicious fall flavors.
The recipe is large and it makes a lot (about 24 muffins) so you can freeze some for ongoing deliciousness whenever you wake up craving pumpkin goodies!
What you need:
Simple ingredients are what is so great about this recipe and I have made it many times with substitutes, and it always still comes out great! Feel free to use whatever flour, sugar oil etc. you have on hand!
1 cup of sugar of your choice - this time I used brown
1 (16 oz.) can of pumpkin
1 1/2 cups oil of choice - I usually use olive - can sub half applesauce with great results!
3 cups flour - white, wheat, gluten free
2 tsp baking powder
2 tsp baking soda
1 tsp ground cinnamon
1 tsp salt
1 cup dark chocolate chips, or dairy free, semi sweet, mini's
1. Set oven to 400 degrees and grease two muffins tins with coconut oil or preferred cooking spray.
2. In a large bowl mix together the eggs, oil, pumpkin, and sugar until smooth consistency. Gradually add in dry ingredients and mix well. Fold in the chocolate chips.
3. Fill muffin tins until 3/4 full. Bake for 13-16 minutes.
4. Let cool completely before transferring to an airtight container.
Enjoy your delicious treats! And you have plenty to share if you are looking to impress anyone with your baking skills!
Below is an easy printable version of this recipe for you if you like to keep a binder full of your favorites!
Happy Fall Y'all!