Pumpkin Chocolate Chip Muffins
from kristineskitchenblog.comThese soft, perfectly spiced Pumpkin Chocolate Chip Muffins are the best! The batter is quickly mixed up in just one bowl. The muffins freeze wonderfully for quick breakfasts and snacks.
Servings: 12 muffins
Calories: 211kcal
Ingredients
- 6 tablespoons unsalted butter
- 1 cup canned pumpkin not pumpkin pie filling
- ½ cup honey or pure maple syrup
- ¼ cup milk dairy, almond, etc.
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice OR 1 ½ teaspoons cinnamon, 1 teaspoon allspice, ½ teaspoon nutmeg, and ¼ teaspoon cloves
- 1 ½ cups white whole wheat flour
- ½ cup chocolate chips I like to use mini chocolate chips
Instructions
- Preheat oven to 350 degrees F. Spray a muffin tin with cooking spray. You can also bake the muffins in a mini muffin pan.
- Place butter in a large bowl. Melt in the microwave.
- Add the pumpkin, honey or pure maple syrup, and milk to the bowl. Whisk to combine. Whisk in the eggs and vanilla extract.
- Add the baking soda, baking powder and salt and whisk until well combined. Whisk in the pumpkin pie spice (or spices listed).
- Using a rubber spatula, mix in the white whole wheat flour and chocolate chips. Be careful to not over mix the batter.
- Scoop batter into the prepared muffin pan (a large scoop makes this quick and easy). Add a few more chocolate chips to the tops of the muffins if desired.
- Bake muffins for 15-18 minutes, until a tester inserted into the center of a muffin comes out clean. (Mini muffins will take about 12 minutes to bake.) Let muffins cool in the pan for 10 minutes and then transfer to a wire rack to cool completely.
- Muffins can be stored wrapped airtight at room temperature for up to 3 days or in the freezer for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 211kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 219mg | Fiber: 3g | Sugar: 17g
