Wednesday, September 7, 2011

Mini Chocolate Chip Pumpkin & Ginger Muffins!

Once Labor Day is behind us it really starts to feel like fall to me - even though it's still pretty hot and humid here. We start some of our homeschooling classes in August because our enrichment activities start early.  After Labor Day weekend our full routine is kicks so now it is time for fall and pumpkin! These mini muffins are the kind of breakfast and snack I love - easy to make, easy to grab and packed full of nutrition.

While I made them in a mini muffin pan today, you can make them larger or even spread the batter into a 13 x 9 pan.  Just adjust the baking time accordingly.

Pumpkin not only tastes like everything wonderful about fall, it's packed with nutrition and fiber. No butter or oil is needed because the pumpkin keeps everything moist and delicious. The crystallized ginger sweetens and spices up the muffins at the same time. I minced the chunks of ginger until they were the size of the mini chocolate chips so the flavors would be evenly distributed.  Enjoy Life mini chips are perfectly sized for mini muffins.

Mini Chocolate Chip Pumpkin & Ginger Muffins
Preheat oven to 375 degrees
Prepare muffin pan by greasing or lining with paper liners

1 lb. Almond Meal
6 Eggs
1 cup Reed's Crystallized Ginger, very finely minced
1 can Pumpkin (15 ounces)
1 T Honey
1 T Vanilla
1 T Baking Soda
1/2 t Sea Salt
1 cup Chocolate Chips

Mix everything but Chocolate Chips together until well combined. Stir in chocolate chips and spoon into muffin pans.  Four dozen little mini muffins baked in just under 15 minutes in my oven.


Happily shared on Gluten Free Wednesdays at Gluten Free Easily!


Marc Mueller said...

Can we have these again too! :D

gfe--gluten free easily said...

Kathryn, these look and sound fabulous! I love the idea of crystallized ginger and that you make the pieces the same size as the chocolate chips--smart and YUM! Thanks so much for sharing on Gluten-Free Wednesdays! :-)