Pumpkin Chocolate Chip Muffins

I am a juicer pulp genius          

• 3 1/2 cups flour (I used 1/2 spelt and 1/2 whole wheat)
• 2 tsp baking powder
• 1 tsp  salt
• 1 Tbsp cinnamon
• 1 tsp ground nutmeg
• 2 tsp ground ginger
• 3/4 cup maple syrup
• 1 cup sucanat
• 3/4 cup EVOO
• 4 large organic eggs
• 4 cup juicer pulp ( I used carrots, apple, spinach and celery)
• 1 cup 100% pumpkin puree
• 2 large handfuls of semi-sweet chocolate chips.

1. Preheat the oven at 350F. 
2. In a medium bowl, sift together flours, salt, baking soda and spices.
3. In a larger bowl, whist together the olive oil, sugar and maple syrup.  Add the eggs one at a time, beating in between each time. 
4. Add the flour mixture and mix using a spatula until well combined.  Do not over mix. 
5. Add the juicer pulp, pumpkin puree and chocolate chips and fold until just incorporated. 

Grease the muffin tins and fill each about 3/4 full.  Bake for 25 minutes or until toothpick comes out clean. 

The muffins are not light and fluffy.  They will be pretty dense, but oh so tasty.  Keep refrigerated in a sealed container.  Makes about 24 large muffins. 

I think I’m going to try these using applesauce at some point. 

Do you have any other favourite recipes using juicer pulp?

Beaglebea

xoxo