Hi friends! Happy Monday! How’s your morning going? I’ve got a yummy and healthy fall recipe for you below–pumpkin chocolate chip muffins! But first, I’m excited to share about last night.
Sasha and I had a crazyawesome Soli Beat event last night at lululemon La Encantada. We’re friends with their amazing staff, and they reached out to us to see if we wanted to host a dance party in the courtyard.
Of course we wanted to 😉
We hired three amazing drummers to play for the event, and got our Soli Beat on along with some fabulous ladies (and kiddos! They were so fun to watch). The courtyard at La Encantada is gorgeous, green and spacious– we had a lot of room to move and dance. It was fun to look above to the second story and see shoppers peeking over to see what the heck was going on, especially since the drums were so loud and energizing. We did a version of the dances from the DVD, with little changes here and there to change things up. We tend to go a little crazy when we hear the music.
My nana and mom came to watch, and the best part of all was that the Pilot brought Livi to join in the dance party. She loved it, and everyone loved watching her 😉
My heart can’t even take it.
It was pretty much the best start possible to the week.
Pumpkin Chocolate Chip Muffins
A lovely start to the morning? Pumpkin chocolate chip muffins.
Livi helped me make a batch of these this weekend, and we’ll finish them off this morning. I love how light they are -the eggs give them a fluffy texture- and the filling factor from the pumpkin.
Oh, and a little chocolate never hurt anyone, either 😉
They’re quick to put together, and while they take some time to bake, it would be smart to make a double batch and freeze. Especially if they disappear as quickly as they have in our house! Hope you enjoy them.
Pumpkin chocolate chip muffins
A grain-free treat, with a soft fluffy texture. Serve these for holiday brunch, or make a double batch to freeze for the week
- Prep Time: 15
- Total Time: 15
- Yield: 12
- 1/3 cup pumpkin puree
- 2 tablespoons coconut oil
- 3-4 tablespoons of honey, depending on how sweet you’d like them
- 3 eggs
- 1 teaspoon vanilla
- 1/2 cup almond meal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4-1/2 cup mini chocolate chips
- 1 teaspoon pumpkin pie spice
- pinch of sea salt
- Preheat the oven to 350 and place liners in a standard muffin pan.
- In a large bowl, combine the pumpkin, coconut oil, honey, eggs and vanilla. Set aside.
- In a separate bowl, combine the remaining ingredients.
- Add the dry ingredients to the wet, and stir to combine.
- Gently scoop the batter into the prepared muffin pan.
- Bake 30-35 minutes, until golden brown and fluffy.
- Serving Size: 6
What are you up to today? What’s your favorite filling breakfast? I find that eggs, breakfast cookies and anything pumpkin keep me satisfied for a long time.