Pumpkin Chocolate Chip Muffins
Try this Pumpkin Chocolate Chip Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 24
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 1/2 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/2 cup packed brown sugar
- 1/2 cup whole wheat flour
- 2 large eggs beaten
- 1 teaspoon real vanilla
- 1 cup all-purpose flour (i use white whole wheat flour f
- 1/4 cup ground flaxseed or wheat germ
- 1/4 teaspoon real salt
- 1 cup of pureed pumpkin (canned pure pumpkin is what i u
- 1/2 cup 1% lowfat milk
- 1/3 cup oil (i use melted coconut oil)
- 1/2 cup mini chocolate chips (or dark chocolate chips)
- Carbohydrate 11.8634265271164 g
- Cholesterol 88.3972222216699 mg
- Fat 2.91604888876738 g
- Fiber 0.81151248105367 g
- Protein 3.5219384717652 g
- Saturated Fat 0.75527631936878 g
- Serving Size 1 1 mini muffin (41g)
- Sodium 39.5503333188356 mg
- Sugar 11.0519140460627 g
- Trans Fat 0.403356874993787 g
- Calories 86 calories
Preheat the oven to 350°F. Lightly oil or coat 24 mini muffin cups with nonstick cooking spray and set aside.Whisk together the flours, ground flaxseed, baking powder, cinnamon, and salt in a large bowl. Combine the pumpkin, eggs, brown sugar, oil, milk, and vanilla in a medium bowl and stir until well combined. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the chocolate chips.Spoon the batter into the prepared muffin cups. Bake 15 to 18 minutes until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool 5 minutes. Remove the muffins and cool an additional 5 minutes before serving. When making 12 full-size muffins, bake for 20 to 23 minutes.
