Who says that pumpkin has to be a fall ingredient? It's available year-round so use that to your advantage and make these pumpkin chocolate chip muffins!
Like many of the muffin recipes you will find here on Eva Bakes, this one is made in two bowls, and I've made a few substitutions to make them a bit healthier. I baked with whole wheat flour and eliminated any butter or oil by substituting with applesauce. The other positive thing about this particular recipe is that it uses an entire can of pumpkin, so you won't need to find another recipe to use up any leftover pumpkin puree.
Go ahead and open that can of pumpkin that you have lurking in the pantry and make these muffins!
Whole wheat pumpkin chocolate chip muffins
- 1 and ¾ cups white whole wheat flour (can substitute with all-purpose)
- 1 cup brown sugar, packed
- 1 Tablespoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1 can (15 ounces) pumpkin puree
- ½ cup unsweetened applesauce
- 1 Tablespoon milk of choice
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Preheat your oven to 375 degrees F. Generously grease or line two standard muffin pans and set aside.
In a large bowl, whisk together the flour, brown sugar, cinnamon, baking powder, baking soda and salt.
In a medium sized bowl, mix together the eggs, pumpkin puree, applesauce, mil and vanilla. Transfer this to the large bowl and gently fold everything together until a few dry streaks remain.
Fold in the chocolate chips and evenly distribute the batter into your baking pans, filling each well at least 3/4 full.
Bake in your preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean.
Muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days. They can also be frozen and thawed.
Yield: About 15 muffins
Source: Slightly adapted from Melanie Cooks