Whole Wheat Pumpkin Chocolate Chip Muffins
Bake these tender and moist Whole Wheat Pumpkin Chocolate Chip Muffins to experience the delicious combination of pumpkin and chocolate.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 muffins
- 1-1/2 cups whole wheat pastry flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. sea salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground cloves optional
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1-1/4 cups pumpkin puree canned
- 1/2 cup light olive oil or canola oil
- 1/2 cup semi-sweet mini chocolate chips plus 1 Tbsp. for sprinkling on top before baking
Position a rack in the center of the oven and heat the oven to 350°F.
Line a muffin pan with 12 paper cups.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves (if using). Set aside.
In a medium bowl, whisk together the sugars, eggs and oil until well combined.
Add in the pumpkin purée and blend well.
Add the wet ingredients into the dry and mix using a rubber spatula, do not over-mix the batter, it's fine to have a few lumps.
Add the chocolate chips and using the rubber spatula fold into the batter
Divide batter between the 12 muffin cups, they should be full.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for a few minutes then remove from muffin pan and place onto rack to cool completely.
Calories: 237kcal | Carbohydrates: 27g | Protein: 2g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 206mg | Potassium: 127mg | Fiber: 1g | Sugar: 21g | Vitamin A: 840IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 1.1mg