Whole Wheat Pumpkin Chocolate Chip Muffins
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.
canne pumpkin purée
puree, or homemade
whole-wheat pastry flour
regular whole wheat flour works fine too
chocolate chips (semi-sweet)
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.