The other day I was craving something pumpkin-y so I decided I’d like to make pumpkin muffins. I haven’t made them before so I searched the internet. I came across a lot of great recipes but picked this one because it was the healthiest one plus it looked the best! It was quick to make and I love how it turned out! I loved the texture. It was slightly hard on the outside and soft and moist on the inside. A perfect muffin.
It has mostly whole wheat flour and part all-purpose flour. Feel free to just use all-purpose flour if you don’t have whole wheat flour available. White whole wheat flour is also a great option. Also I added a little flax seed to it and it’s full of pumpkin puree which is super good for you! Pumpkin is packed full of vitamin A, potassium, antioxidants and fiber. I also added dark chocolate chips since I love dark chocolate and it has antioxidants in it.
- ½ cup of brown sugar
- ¼ cup vegetable oil or apple sauce
- 2 eggs
- 1¾ cups pumpkin puree (one 15 oz can)
- 1 cup whole wheat flour
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- optional: 1 tablespoon ground flax seed or/and 1 tablespoon wheat germ
- ⅔ cup chocolate chips (semi-sweet or dark)
- Preheat oven to 400 F. Grease a muffin pan with non-stick spray or use paper liners. In a large mixing bowl, combine the brown sugar, eggs, and oil. Stir for about 2 minutes using a wooden spoon or electric mixer. Add the pumpkin puree to this mixture and stir for another minute.
- In a separate mixing bowl, combine the flours, baking soda, baking powder, cinnamon, salt and nutmeg. (If using flax seed or wheat germ add at this point.) Add the dry mixture to the wet mixture a little bit at a time until fully combined. Stir in the chocolate chips and then divide batter evenly among muffin cups. Top with more chocolate chips if desired. Bake for 15-18 minutes.
Recipe adapted from Keep Your Diet Real