Whole Wheat Pumpkin Chocolate Chip Muffins Recipe
These soft and moist Whole Wheat Pumpkin Chocolate Chip Muffins are a delicious, wholesome treat the whole family will enjoy!
Ingredients
- 1-½ cups whole wheat pastry flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves optional
- 2 large eggs
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1-¼ cups pumpkin puree canned
- ½ cup light olive oil or canola oil
- ½ cup semi-sweet mini chocolate chips plus 1 Tbsp. for sprinkling on top before baking
Instructions
- 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.
Nutrition
Calories: 237kcalCarbohydrates: 27gProtein: 2gFat: 13gSaturated Fat: 3gCholesterol: 27mgSodium: 206mgPotassium: 127mgFiber: 1gSugar: 21gVitamin A: 840IUVitamin C: 0.2mgCalcium: 34mgIron: 1.1mg
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!