Whole Wheat Pumpkin Chocolate Chip Muffins
Last week I shared the recipe for these delicious
Morning Glory Muffins. I loved having muffins on hand to grab as a quick breakfast or snack. I had about half of a large can of pumpkin puree leftover from Thanksgiving baking and decided I wanted to make pumpkin chocolate chip muffins-then I decided I wanted to keep them on the healthier side and make them with whole wheat flour.
These muffins were absolutely perfect and really hit the spot. They are really moist and I love the flavor combination of pumpkin spice and chocolate chips. I loved eating them warm-this way the chocolate is still a bit gooey-but I also liked eating them cool if I didn't have access to a microwave to briefly heat them. .
Just like the Morning Glory muffins, I think these are perfect to keep around the house for a quick pick me up before you start then next holiday task (or to stash in your purse while you're out shopping!) but would also be a great addition to a holiday breakfast or brunch spread. The 12 Weeks of Christmas Treats blog hop hosted by
Meal Planning Magic is starting to come to an end, but I hope that you are enjoying all these amazing treats-I know I am!
Whole Wheat Pumpkin Chocolate Chip Muffins
3/4 cup white whole wheat flour
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon Kosher salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup granulated sugar
1/4 cup packed light brown sugar
1 cup pumpkin puree
1/2 cup buttermilk
2 tablespoons canola oil
1 large egg
1 cup semisweet chocolate chips
Preheat oven to 375 F. Line a muffin pan with paper liners.
In a medium bowl, whisk together both flours, the baking soda, baking powder, cinnamon, salt, ginger and cloves. Set aside. In a large bowl, combine both sugars, the pumpkin, buttermilk, oil and egg. Stir until well blended and smooth. Add the dry ingredients into the bowl with the wet ingredients and stir just until incorporated. Using a rubber spatula, stir in the chocolate chips.
Spoon batter into prepared muffin cups, filling each about 3/4-full. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
Makes 12 muffins
Source: Slightly adapted from
Tracey's Culinary Adventures, originally adapted from
Cooking Light
I'd love to try the combination of pumpkin with chocolate...sounds great! Wish I could have a warm one for breakfast this morning. : )
ReplyDeleteOooh, these remind me of pumpkin chocolate chip cookies, except your muffins are actually acceptable as breakfast! (well, cookies are too, but don't tell anyone) These look phenomenal, Dawn!
ReplyDeleteI love pumpkin and chocolate together! Need these!!
ReplyDelete