Pumpkin Chocolate Chip Muffins- Healthy PRINT
I posted this recipe long ago, but it’s the time of year that everyone wants a little pumpkin in their life. These are moist, sweet, and delicious…and easily freezable. We make them every other week and pull them out of the freezer for snacks or breakfast. Enjoy!
|1||cup all-purpose flour (I sub white whole wheat flour for this)|
|½||cup whole wheat flour|
|¼||cup ground flaxseed or wheat germ|
|2||teaspoons baking powder|
|1||cup canned pure pumpkin|
|2||large eggs, beaten|
|½||cup packed brown sugar|
|½||cup 1% lowfat milk|
|⅓||cup canola oil (I sub coconut oil)|
|½||cup mini chocolate chips (I use dark chocolate chips)|
1.Preheat the oven to 350°F. Lightly oil or coat 24 mini muffin cups with nonstick cooking spray and set aside.
2.Whisk together the flours, ground flaxseed, baking powder, cinnamon, and salt in a large bowl. Combine the pumpkin, eggs, brown sugar, oil, milk, and vanilla in a medium bowl and stir until well combined. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the chocolate chips.
3.Spoon the batter into the prepared muffin cups. Bake 15 to 18 minutes until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool 5 minutes. Remove the muffins and cool an additional 5 minutes before serving. When making 12 full-size muffins, bake for 20 to 23 minutes.