Pumpkin Chocolate Chunk Muffins With Orange Glaze

These pumpkin muffins are dangerously delicious.  They are moist, sweet and flavorful.  Let’s be serious – it’s not a muffin – it’s a cupcake.  Eat them for breakfast or dessert.  I won’t tell.

I realize how many recipes are out there for pumpkin bread and muffins but these are different in several ways.  First I use chocolate chunks.  Obviously, more chocolate equals better.

Also, I always add golden flax meal to my baked goods.  It’s a simple addition that adds nutritional value.  It’s full of omega-3 fatty acids (the good fat) and fiber.  No one ever notices it’s in there.  I also add it to oatmeal, pancakes and waffles.

Another difference is I use So Delicious coconut milk – specifically coconut creamer.  It is thick and reminds of buttermilk so it’s great for baking.

Finally, I added an orange glaze made with coconut milk and orange zest.  See how beautiful those little orange specks are in the icing.  It just adds a little something special that makes you stop and think, hmmmm these taste different.  So try it.  Make them for a friend, coworker or neighbor.  Take a basket to your child’s teacher.  It will make their day.

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Pumpkin Chocolate Chunk Muffins With Orange Glaze

Course Breakfast

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 12 -15

Author Karen Kelly

Ingredients

• 1 1/2 cups flour
• 1/4 cup flax meal
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 2 eggs
• 3/4 cup sugar
• 1/4 cup brown sugar
• 1 cup organic pumpkin puree
• 1/2 cup vegetable oil
• 1/4 cup coconut creamer or milk I use So Delicious
• 1 1/2 cups chocolate chunks I use Enjoy Life
• Glaze-
• 1 cup powdered sugar
• 1 tbsp orange zest
• 1-2 tbsp coconut creamer or milk

Instructions

1. In a large bowl, mix together eggs, sugar, pumpkin, oil and coconut milk.
2. Add dry ingredients all at once and stir just until combined. Toss in chocolate chunks. I always place a few extra chocolate chunks on top to make it look pretty.
3. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean. Do not overcook. Allow to cool completely.
4. Prepare glaze by mixing sugar, zest and 1 tbsp of milk. Add more milk to get to desired consistency. I wanted mine to run down the sides so I made it thin. Allow to cool completely before drizzling with glaze.