As promised, I would love to share my pumpkin muffin recipe with you. I include whole grains for extra texture and nutrition, but then add chocolate chips…because they are delicious. These muffins are a great way to use the pumpkin puree recipe that I shared with you last time. Plus, I bet you have most of the ingredients in your pantry already. This recipe reminds me of fall and all of the delicious spices that accompany this time of year. Tip: pumpkin pie spice blends contain a variety of fall flavors in one petite package so you don’t have to purchase each one individually. (I bet you have one still in your spice cabinet from last holiday season…go look!)
Muffins are a great breakfast food, and I will admit that I have eaten these muffins on more than one breakfast occasion since making them. Something about the combination of chocolate chips and coffee in the morning is just irresistible. These muffins are also a great dessert treat or a portable snack to take to work or school. Once you try this recipe I guarantee that you will begin to plan all of the places you can take them: to work, a potluck, as a gift to a friend, a make ahead breakfast for the week, you name it!
- 1 c. pumpkin puree
- 2 large eggs
- 1 c. packed brown sugar
- 1 stick unsalted butter, melted
- 1 tsp vanilla
- 1 c. whole wheat flour
- 1 1/4 c. all purpose flour
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- pinch salt
- 1/2 c. chocolate chips (or mini chocolate chips)
Preheat oven to 350 degrees F. In a large bowl combine pumpkin puree, eggs, brown sugar, melted butter, and vanilla extract. Mix with a whisk until very well incorporated. Next add both types of flour, baking powder, pumpkin pie spice, and salt. Switch to a flexible spatula and fold dry ingredients into the wet ingredients until just combined (its important not to over-mix so you get moist, light muffins). Finally, add chocolate chips and fold to combine.
Use an ice cream scoop or measuring cup to transfer mixture to lined muffin tins. You should get between 12-14 muffins, depending on how generous you are with the batter that day.
Bake for 20 minutes, or until a knife comes out clean when inserted into the center of the muffin. They will be golden and your house will smell so inviting. Enjoy!