It’s very possible that my kids just love food because they are pretty agreeable with most of the food I make. These pumpkin chocolate chip muffins are currently one of their favs. They sound and look sinful and decadent, but believe me, these are packed with nutrition.
I’m not sure that “they” (aka – the internet), actually ever solved the mystery on whether or not our canned pumpkin is actually pumpkin or if it’s a mix of different squashes. My Libby’s pumpkin says it’s 100% pure pumpkin, so I’ll take their word for it. The color is highly radioactive looking, so that tells me it’s brimming to the top with vitamin A.
I know there are some of you out there who don’t like pumpkin — yeah, that’s too bad. I guess if you don’t like it, then you basically miss out on an entire season of food. You go straight from Labor Day BBQ to Thanksgiving green bean casserole, both of which are equally delicious and have their place, but they are not the illustrious pumpkin.
Let me tell you about some of this nutrition. First, I decreased the sugar from my standard muffin recipe from 1/2 cup to 1/3 cup – that’s huge. I also added whole wheat flour. I love WW flour in this because pumpkin is so hearty, the whole wheat complements it perfectly and you can’t even tell. Last, I only added enough chocolate chips to give flavor.
This recipe is pretty forgiving – I’ve also added dried cranberries, but walnuts and cranberries would be so good!
I hope you try these. My kids are obsessed with muffins right now and I hope they always stay like that.
Pumpkin chocolate chip muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Ingredients
1/3 cup canola oil
1 large egg
1/2 cup 2% milk
1 cup canned pumpkin
1/3 cup granulated sugar
1 cup all-purpose flour
1/2 cup whole wheat flour (or white whole wheat flour)
2 teaspoons baking powder
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon
1/3 cup mini chocolate chips
non stick cooking spray
Instructions
Preheat oven to 400°F and spray a 12 count muffin tin with non-stick cooking spray.
In a medium mixing bowl, add canola oil, egg, milk, pumpkin, and sugar and stir together well.
On top of the wet ingredients, add the dry ingredients in the order listed, both flours, baking powder, salt, and cinnamon and stir until just combined.
Fold in chocolate chips.
Fill each muffin space 2/3 full and bake for 18-20 minutes or until lightly brown on top and a toothpick inserted into the center comes out clean.
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