Looking for a healthy pumpkin recipe this fall? These whole wheat pumpkin chocolate chip muffins are so yummy you better make a double batch!
As I mentioned on Monday, I wanted to share our favorite fall snack, whole wheat pumpkin spice chocolate chip muffins. This recipe is on repeat all year long but it seems most appropriate for fall. Canned pumpkin is not always found during the off seasons so sometimes we do go without for a while!
This recipe is one from my mom that we’ve been making for years. I’ve adjusted to make a “little” healthier by using whole wheat flour and coconut oil. You can also adjust the sugar-sometimes I cut in half.
Whole Wheat Pumpkin Chocolate Chips Muffins
Whole Wheat Pumpkin Chocolate Chip Muffins
- 3/4 cup sugar
- 1/2 cup canola oil (or melted coconut oil)
- 2 Eggs
- 3/4 cup canned pumpkins
- 1/4 cup water
- 1 1/2 cup flour (white, wheat or kamut)
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup chocolate chips (mini chips are good for mini muffins)
- Preheat oven to 400 degrees and spray muffin pan with cooking spray or use muffin liners.
- Mix sugar, oil and eggs until combined. Add pumpkin and water and combine.
- In separate bowl mix together all dry ingredients except for chocolate chips.
- Add dry ingredients to wet mixture and combine. Fold in chocolate chips.
- Fill muffin cups 2/3 full with batter.
- Bake at 400 degrees for 12-14 minutes. Test if done by putting a toothpick in the center of a muffin. If it comes out clean, the muffins are done.
- Place on cooling rack for 20 minutes.
Preheat oven to 400 degrees. Grease muffin pan or use paper liners. We like using fun liners we pick up from the Dollar Store or Target. Cheap and easy way to be festive!
Mix sugar, oil and eggs until combined. Add pumpkin and water and combine. It always helps to have a sous chef to help with the hard parts! This kid loves to bake.
In separate bowl mix together all dry ingredients except for chocolate chips. You can literally smell fall with these spices!
Add dry ingredients to wet mixture and combine. Fold in chocolate chips. My youngest kid does not like chocolate chips (is he really my kid?!). So I split the batter in two batches.
Fill muffin cups 2/3 full with batter.**
Bake at 400 degrees for 12-14 minutes. I use a convection oven and the mini muffins take about 12 minutes and the large muffins 15. I’d start with 12 minutes and then keep checking every 2 minutes or so until you can insert a toothpick and it comes out clean. Place on cooling rack until your kids are patient enough to wait to eat!***
*I sometimes add in applesauce but I do not use in place of oil. I just add in a half cup. Be sure to spray muffin tins very well especially if you use applesauce or they will stick!
**I use mini muffin tins. They are a great snack size.
***These freeze well. I just cool completely and then put in a freezer bag/container in the freezer. I either let thaw the night before if going into lunches or warm up in microwave if we want to eat immediately.
These taste great with coffee! Did you catch my post on Monday? I might be the only one who doesn’t love a #PSL. So these muffins with a little coffee are a perfect substitute!
MOM BAKING HACK
If you have struggled (like me) with getting your muffins to pop out of your muffin tins, I have the BEST solution for you! These silicone muffin cups are a GAME CHANGER!
I didn’t know what I was missing until I got these silicone cups. The muffins pop right out and do not leave a mess!
P.S. I conducted a very “informal” survey on Instagram on Monday asking whether you (or your children) are allowed to lick the batter. It seems most people are on Team Batter! So by all means, have a taste!
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