Sunday, April 2, 2017

Pumpkin chocolate chip muffins

Who says that pumpkin has to be a fall ingredient? It's available year-round so use that to your advantage and make these pumpkin chocolate chip muffins!
It was about that time to bake another batch of muffins and I had no idea what to make. I went into the pantry to see what I had and saw a can of pumpkin puree and used that as my inspiration. I mean, who says that you can't bake with pumpkin outside of the fall season?

Like many of the muffin recipes you will find here on Eva Bakes, this one is made in two bowls, and I've made a few substitutions to make them a bit healthier. I baked with whole wheat flour and eliminated any butter or oil by substituting with applesauce. The other positive thing about this particular recipe is that it uses an entire can of pumpkin, so you won't need to find another recipe to use up any leftover pumpkin puree.
These pumpkin muffins were an instant hit at my house. My husband and daughter each had one a few minutes after they came out of the oven so they were nice and warm. We ate this batch of muffins more quickly than many of the others I've made because they were so amazing. They baked up nice and fluffy and were chewy, dense and full of chocolate chips.

Go ahead and open that can of pumpkin that you have lurking in the pantry and make these muffins!

Whole wheat pumpkin chocolate chip muffins 
  • 1 and ¾ cups white whole wheat flour (can substitute with all-purpose)
  • 1 cup brown sugar, packed
  • 1 Tablespoons cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • 1 can (15 ounces) pumpkin puree
  • ½ cup unsweetened applesauce
  • 1 Tablespoon milk of choice
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips
Preheat your oven to 375 degrees F. Generously grease or line two standard muffin pans and set aside.

In a large bowl, whisk together the flour, brown sugar, cinnamon, baking powder, baking soda and salt.

In a medium sized bowl, mix together the eggs, pumpkin puree, applesauce, mil and vanilla. Transfer this to the large bowl and gently fold everything together until a few dry streaks remain.

Fold in the chocolate chips and evenly distribute the batter into your baking pans, filling each well at least 3/4 full.

Bake in your preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean.

Muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days. They can also be frozen and thawed.

Yield: About 15 muffins

Source: Slightly adapted from Melanie Cooks


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