{review} Natural Pregnancy Cookbook and “Pump Up Your Milk” Pumpkin Chocolate Chip Muffins

I am so excited to bring you a review (and delicious recipe!) of a new book written by one of my blogging friends, Dr. Sonali Ruder.  (This is by far one of the best perks of blogging!)  Dr. Sonali Ruder is the creator of The Foodie Physician, a wonderful blog with delicious recipes and nutrition information, go check it out!  Not only is she a Physician, but she also attended culinary school where she learned how to create recipes that are both nutritious and delicious!  Not to mention, she’s a mom so all the information provided in her book is very relatable!

{review} Natural Pregnancy Cookbook and "Pump Up Your Milk" Pumpkin Chocolate Chip Muffins

Disclaimer: I received a free copy of the ‘Natural Pregnancy Cookbook’ to review.  However, 100% of the opinions are my own.

Dr. Sonali Ruder recently wrote the Natural Pregnancy Cookbook, an excellent guide for women who plan on becoming pregnant or are currently pregnant.  In this book she provides over 125 nutritious recipes along with reliable nutrition recommendations.  What I liked most about this book is that every woman can benefit from the information provided, regardless where they are in their pregnancy or their nutrition knowledge.  The book is broken down into organized sections including pregnancy nutrition, meal planning, common problems associated with pregnancy, food safety, tips for eating well while pregnant and healthy cooking, followed by all the mouth-watering recipes!  Also, each recipe includes nutrition facts on the ingredients used.

Nutrition during pregnancy (and in the months prior to pregnancy) is extremely important as it sets the course for the health of your growing baby.  Nutrition advice is often confusing and overwhelming, especially during pregnancy.  The easy to follow guidelines outlined in Dr. Ruder’s book will ensure moms get the very best nutrition for the growth and development of her baby, without all the added stress!

This book was highly informative and easy-to-read.  It will be a book I will refer to often and recommend to all soon-to-be-moms! {review} Natural Pregnancy Cookbook and "Pump Up Your Milk" Pumpkin Chocolate Chip Muffins

There were so many recipes in this cookbook that I wanted to make, it was hard to decide on one!  Since I am in a bit of a nursing crisis, these “Pump Up Your Milk” Pumpkin Chocolate Chip Muffins screamed my name!  Plus, I’m a complete sucker for anything that combines pumpkin and chocolate!  These muffins contain Brewer’s Yeast, which may help boost a mom’s milk supply.  In addition to Brewer’s Yeast, they contain so many superfoods including chia seeds, walnuts, coconut oil, flaxseed meal and of course, pumpkin!  I provided substitutions for a vegan version.

{review} Natural Pregnancy Cookbook and "Pump Up Your Milk" Pumpkin Chocolate Chip Muffins

{review} Natural Pregnancy Cookbook and "Pump Up Your Milk" Pumpkin Chocolate Chip Muffins
Makes 18 muffins
Recipe type: Breakfast
  • 2 eggs or substitute with flax "eggs"
  • ½ cup honey or substitute with maple syrup
  • 1 cup pureed pumpkin
  • ½ cup (melted) coconut oil or grapeseed oil
  • ½ cup unsweetened applesauce
  • 1 teaspoon vanilla
  • 1 cup whole wheat flour
  • ⅔ cup almond flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ cup chopped walnuts
  • ⅓ cup chocolate chips + extra to top muffins (or dried fruit like raisins or cranberries)
  • 2 tablespoons chia seeds (optional)
  • 3 tablespoons flaxseed meal (optional)
  • 2 tablespoons brewer's yeast (optional)
  1. Preheat oven to 350 degrees F.
  2. Whisk together the wet ingredients (eggs through vanilla).
  3. In another bowl, combine the dry ingredients (whole wheat flour through brewer's yeast).
  4. Add the dry ingredients to the wet and mix well.
  5. Line muffin tins with paper. Fill each to the top with batter and top each with a chocolate chip (optional).
  6. Bake 25-30 minutes for regular muffins, 22 minutes for mini muffins, and 55 minutes for a loaf.
  7. They are ready when a toothpick inserted in the middle comes out clean.
  8. Cool for a few minutes in the pan on a rack. Then, remove from the pan and cool completely on a rack.
Nutrition Information
Serving size: 1 Fat: 12.1 Carbohydrates: 19 Sodium: 231 Fiber: 2.9 Protein: 4.6

{review} Natural Pregnancy Cookbook and "Pump Up Your Milk" Pumpkin Chocolate Chip Muffins

The recipe gives you the option of using chocolate chips or dried fruit.  I used a combination of both!  These were a huge hit in my family and I will definitely be making them again!  They would make a great gift for a new mom!

{review} Natural Pregnancy Cookbook and "Pump Up Your Milk" Pumpkin Chocolate Chip Muffins

chocolate chia pumpkin muffins

It’s a rainy, lazy day and I’m stuck inside with a sick toddler…what to do, what to do?  

Make muffins!  

Not just any muffins, superfood dense Chocolate Chia Pumpkin Muffins!

Chocolate Chia Pumpkin Muffins ~vegan~ Kid-friendly superfood muffins!

Kristi, one of my best friends who shares my love of pumpkin and vitamix muffins gave me this recipe found over at www.vitamix.com.  I adjusted the ingredients a tad, upping the fiber and omega 3 content by using chia gel in place of eggs.  However, if you prefer eggs or don’t have chia seeds go ahead and use eggs instead!  I also lessened the sugar content and used pure maple syrup in place of white sugar.  These muffins have just a hint of sweetness and have a taste similar to pancakes!  I changed up the sugar using maple syrup instead, and added less than recommended.

Chia seeds are great, especially for kids!  Here’s why!

~High levels of Omega 3 fatty acids, important for brain development

~Contain fiber, no one likes a constipated kid!

~Are a high-quality plant protein

~Contain iron, magnesium and calcium

Chocolate Chia Pumpkin Muffins ~vegan~ Kid-friendly superfood muffins!

chocolate chia pumpkin muffins
Recipe type: Breakfast
Cuisine: Vegan
  • 2 tablespoons chia seeds + 6 tablespoons warm water
  • ¼ cup olive oil
  • 1 cup pumpkin (home cooked or canned)
  • ¼ cup soy milk or almond milk
  • ¼-1/2 cup pure maple syrup (depending on how sweet you like them!)
  • 1¾ cup whole wheat pastry flour
  • ½ teaspoon sea salt
  • 2 teaspoons baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • ⅓ cup mini-chocolate chips (I used enjoy life chocolate chips)
  1. Preheat oven to 350 degrees. Spray or line 2 mini-muffin tin and set aside.
  2. In a small bowl, stir together chia seeds and warm water. Set aside for 10 minutes or until a gel is formed.
  3. In a blender or bowl with a hand-held mixer, blend together chia gel, olive oil, pumpkin, milk and maple syrup until well combined.
  4. In a large bowl, sift whole wheat pastry flour, salt, baking soda and spices.
  5. Pour wet ingredients into dry and gently stir until just combined (don't over stir!). Fold in chocolate chips.
  6. Fill muffin tins ¾ way full and bake for 10-15 minutes (20-25 if using a regular sized muffin tin) or until a toothpick inserted comes out clean.
  7. Let cool and enjoy!

Chocolate Chia Pumpkin Muffins ~vegan~ Kid-friendly superfood muffins!

chocolate chip pumpkin muffins ~vegan~

I’m sorry for all the pumpkin recipes, but I just love it!

  Plus, I only have a few months of peak pumpkin season to get in all my favorite pumpkin recipes!


Pumpkin is rich in carotenes, which have been shown to protect against cancer and heart disease.  Pumpkin consumption has also been linked to decreased risk of developing type 2 diabetes.  It’s a great substitute for oil and butter in baked goods.  Instead, add pumpkin puree to retain moisture without all the fat.

chocolate chip pumpkin muffins ~vegan~

Chocolate Chip Pumpkin Muffins

2 cups whole wheat pastry flour

1/2 cup coconut palm sugar or white sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 tablespoon pumpkin pie spice

1/2 teaspoon salt

1 cup almond milk or soy milk

1 tablespoon grapeseed oil or vegetable oil

1/4 cup maple syrup

3/4 cup pumpkin puree

1/3 cup raisins

1/3 cup vegan mini-chocolate chips

chocolate chip pumpkin muffins ~vegan~

-Preheat oven to 350 degrees and line or grease a muffin tin.

-Mix together the flour, sugar, baking powder, baking soda, pumpkin pie spice and salt in a large mixing bowl.

-In a separate bowl, use a hand held mixer to combine the almond milk, grapeseed oil, maple syrup and pumpkin puree.

-Pour the wet ingredients into the dry ingredients and combine until smooth.

-Mix in chocolate chips and raisins.

-Spoon batter into muffin tins and bake for 20-25 minutes or until tops are golden brown.

chocolate chip pumpin muffins ~vegan~