My Kitchen Clatter

Real Food - Real Life

Chocolate Chip Pumpkin Muffins

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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.

Chocolate Chip Pumpkin Muffins
Author: Andrea
Prep time:
Cook time:
Total time:
Serves: 18
Ingredients
  • 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
Instructions
  1. Preheat oven to 400
  2. 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.
  3. Combine remaining ingredients and combine with a whisk.
  4. Add the egg and sugar mixture to the flour and stir with a wooden spoon or dough whisk until just combined.
  5. Scoop batter into muffin tins – should make about 18 muffins.
  6. Bake for 18 minutes or until a toothpick comes out clean.
  7. Remove the muffins immediately and cool on a wire rack.

 

Blueberry Muffins

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I love muffins!  They have a little sweetness to them like a cookie, but it is easy to sneak in some healthy ingredients without compromising what you expect a muffin to look or taste like.  I don’t like it when someone tries to make a “healthy” cookie and you end up with something that doesn’t remotely resemble a cookie – but you can make a muffin little healthier and still have a muffin.

When I start with a new muffin recipe, I typically cut back the sugar by 1/3 to 1/2 of what the original recipe calls for.  I also like to add in yogurt and maybe some fruit.  This recipe for blueberry muffins covers all of those approaches and results in a great muffin.

I made this muffin at a recent class on Cookies & Quick Breads and I love bringing them the kid’s playdates.  I think the nutmeg and almond flavoring make it a little extra special.  Give it a try – you wouldn’t know that it is made with whole wheat flour.

Blueberry Muffins
Author: Andrea
Prep time:
Cook time:
Total time:
Serves: 18 muffins
If you’d like, you can substitute 3/4 cup honey for the sugar. I’ve also made these with fresh blueberries and they are awesome.
Ingredients
  • 3 cups whole wheat flour, preferably freshly milled (13 oz)
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg (freshly ground)
  • 1 cup sugar
  • 1 egg
  • 1/2 cup coconut oil, melted (can substitute butter, if you’d like)
  • 1 cup plain, unflavored yogurt (if using Greek yogurt, use 1/2 cup of yogurt and 1/2 cup of milk)
  • 1/2 t almond extract
  • 1 1/2 cups of frozen blueberries
Instructions
  1. Preheat oven to 375 degrees.
  2. In a bowl, whisk together dry ingredients (whole wheat flour through salt).
  3. In a separate bowl, whisk together sugar through almond extract.
  4. Add wet ingredients and coconut oil to the dry ingredients and stir just til combined. Using a rubber spatula to make sure the dry ingredients on the bottom are stirred in.
  5. Add blueberries and stir just til combined.
  6. Spray muffin tin pans and scoop the batter into the muffin tins.
  7. Bake 20 minutes until lightly browned and cooked through.