Whole Wheat Pumpkin Chocolate Chip Muffins
157
Very easy to make, I used 1/4 cup more pumpkin puree than recipe says, so I didn't add any extra water into the batter, also reduced the 1 tablespoon of oil, and these muffins came out great. Love the flavor from pumpkin and spices. Definitely a keeper recipe.
Ingredients
| ¾ | cup |
sugar
|
|
| ¼ | cup |
vegetable oil
|
|
| 2 | large |
eggs
|
|
| ¾ | cup |
canne pumpkin purée
puree, or homemade |
|
| ¼ | cup |
water
|
|
| 1 ½ | cup |
whole-wheat pastry flour
regular whole wheat flour works fine too |
|
| ¾ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
cloves, ground
|
* |
| 1 | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
nutmeg
|
* |
| ½ | cup |
chocolate chips (semi-sweet)
|
* |
Directions
Preheat oven to 400℉ (200℃).
Grease muffin tins with butter or cooking spray or line with paper liners.
Combine together sugar, oil, eggs in a large bowl (you can use a stand mixer here, if desired).
Stir in pumpkin and water.
In different bowl mix together the dry ingredients.
Add to wet mixture in batches to incorporate fully.
Stir in chocolate chips.
Fill muffin cups ⅔ full with batter.
Bake in preheated oven for 20 to 25 minutes until a wooden stick inserted comes out clean.
Cool for a few minutes, serve warm, or cool on a wire rack completely and store at an air-tight container.
Nutrition Facts
Serving Size 63g (2.2 oz)Amount per Serving
Calories 16830% of calories from fat
% Daily Value *
Total Fat 6g
9%
Saturated Fat 1g
5%
Trans Fat
0g
Cholesterol 35mg
12%
Sodium 85mg
4%
Total Carbohydrate
9g
9%
Dietary Fiber 1g
3%
Sugars g
Protein
5g
Vitamin A 48%
•
Vitamin C 1%
Calcium 2%
•
Iron 9%
* based on a 2,000 calorie diet
How is this calculated?
