I’ve been meaning to post this recipe for chocolate chip pumpkin muffins for a long time. I originally started with a recipe from Cooking Light and have marked it up over the years to make it my own. I’m constantly amazed by how healthy cooking often focuses on eliminating fat, but it doesn’t always focus much on the sugar content. This is slowly changing, but my original recipe from 2006 had over half of the sugar that I call for in my recipe.
And with regards to the flour – I know you’ve heard it before, but I’m going to say it again. If you are using store bought flour instead of freshly milled flour, your results will turn out totally different from mine. The freshly milled flour works very similar to white flour – it may have a little more texture, but it will still create a fluffy beautiful muffin. My experience with store bought whole wheat flour is it results in a dense, dried out muffin. So if you are stuck with store bought flour, then you may want to mix in some white flour to get a better muffin. The difference with whole wheat is the taste. It really does taste better than white flour – I know it’s hard to believe that flour can taste good, but it’s true in my world.
- 1 1/2 cups whole wheat flour (6.7 ounces)
- 1 t baking powder
- 1 t baking soda
- 1 t cinnamon
- 1/4 t cloves
- 1/4 t nutmeg
- 1/4 t salt
- 1 cup chocolate chips
- 1/2 cup b[packed brown sugar
- 1 cup pureed pumpkin (canned or homemade)
- 1/3 cup buttermilk, sour milk, whey, or milk kiefer
- 3 T coconut oil or butter, melted
- 1 T molasses
- 1 t vanilla extract
- 1 large egg
- Preheat oven to 400
- Combine dry ingredients – flour through salt – in a medium bowl. Whisk together. Add chocolate chips and make a well in the center of the bowl.
- Combine remaining ingredients and combine with a whisk.
- Add the egg and sugar mixture to the flour and stir with a wooden spoon or dough whisk until just combined.
- Scoop batter into muffin tins – should make about 18 muffins.
- Bake for 18 minutes or until a toothpick comes out clean.
- Remove the muffins immediately and cool on a wire rack.
Leave a Reply