Breakfast for 11

Pumpkin Chocolate Chip Muffins with canned pumpkin

Name: Pumpkin Chocolate Chip Muffins with canned pumpkin
Total time: 35 min
Yield: 11 servings
Cuisine: American
Ingredients: 1 tbsp flaxseed meal; 2 1/2 tbsp water; 1/2 cup pumpkin puree; 1 cup almond milk; 1 tbsp lemon juice; 1/2 cup brown sugar; 2 tbsp olive or avocado oil; 1 tsp vanilla extract; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 tsp cinnamon; 3/4 cup whole wheat flour; 3/4 cup unbleached all-purpose flour; 1/3 cup semisweet chocolate chips

$1.41for 435 minServes 11

These tender pumpkin muffins use a flax mixture, warm cinnamon, and chocolate chips for a lightly sweet bake.

Pumpkin Chocolate Chip Muffins with canned pumpkin

Photo: minimalistbaker.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Nuts and seeds, 0.25 oz$0.70/oz typical	0.25 oz	$0.20Typical price
	Canned pumpkin, 4.25 oz$0.14/oz typical	4.25 oz	$0.60Typical price
	Almond, 8.5 oz$0.05/oz typical	8.5 oz	$0.43Typical price
	Juice, 0.5 oz$0.04/oz typical	0.5 oz	$0.02Typical price
	Chocolate chips and baking chocolate, 2 oz$0.45/oz typical	2 oz	$0.90Typical price
Total for the servings shown		$3.89

Pantry staples you likely have

Syrups, molasses, powdered sugarOlive and cooking oilCornstarch, vanilla, yeast, cocoaBaking powder and sodaDried spices (cumin, paprika, chili powder, oregano)Flour

Not included in the cost.

35 minstart to table
Easydifficulty
11servings as written
$typical cost tier

American Vegetarian Dairy-free Kid-friendly Budget Breakfasts Back to school Fall

Typical price

$0.35 per serving$1.41 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 tbsp flaxseed meal
2 1/2 tbsp water
1/2 cup pumpkin puree
1 cup almond milk
1 tbsp lemon juice
1/2 cup brown sugar
2 tbsp olive or avocado oil
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
3/4 cup whole wheat flour
3/4 cup unbleached all-purpose flour
1/3 cup semisweet chocolate chips

Steps

Stir the flaxseed meal and water in a small bowl, then rest the mixture for 5 minutes.
Heat the oven to 350 F and line a 12-cup muffin pan while the flax mixture rests.
Whisk the pumpkin, almond milk, lemon juice, brown sugar, oil, vanilla, and flax mixture for 5 minutes.
Stir in the baking powder, baking soda, salt, cinnamon, and both flours, then fold in the chocolate chips.
Divide the batter among 11 muffin cups and bake for 18 minutes, until the centers are firm.
Cool the muffins in the pan for 7 minutes.