Fall break is upon us! TG. Once the fall weather hits, it can only mean that pumpkin season is HERE. I've grown up eating the world's best pumpkin chocolate chip muffins (coined chumpkins) but wanted to find a recipe with some healthier alternatives, while I could still indulge in the pumpkin flavor.
I absolutely love pumpkin – real pumpkin, not that PSL business – and would do anything for it. Not really, but I know that around here, we are at risk for canned pumpkin shortages. Last year, there I was, scoping the canned vegetable aisle (personally, I think there are better locations for canned pumpkin) for this fall delicacy. I crouched down to look at the bottom shelf of the canned goods to see one tiny label indicating that pumpkin should be there; enough people felt the fall vibes, resulting in me having to go to ANOTHER store (not bitter, just honest) to get pumpkin.
This year I have stocked up enough to last me for a while, but this advice goes out to all of you to get your canned pumpkin supply. All I'm saying is that you don't want to be sitting there, in the midst of fall, with tears streaming down your face because you can't get your fix. Dramatic, I know, but I take these things seriously.
Like I said, I take pumpkin bread/muffins/etc. quite seriously, and let me tell you that this is a GREAT recipe – Tony the Tiger 'grrreat' probably. I will most likely say that about anything I post on here, but to put it into context, I made this bread on a Saturday morning and finished it on a Monday afternoon.
I love pumpkin and sugar and all the above, HOWEVER, I felt no guilt because of the fact that this recipe is dairy-free, refined sugar-free and butter/oil-free. Not to mention that I used whole wheat flour instead of all-purpose flour, and it was still fantastic.
*Adapted from Fueling a Fit Fam's recipe here
Aioli aficionado and chocolate chip texture taster with a "put an egg on it" kind of mentality.