WHOLE GRAIN PUMPKIN CHOCOLATE CHIP MUFFINS

I’m pretty sure I’ve made these before but they’re worth repeating.

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As soon as September hit, I was full-steam ahead with celebrating Fall.  No matter that it’s 90 degrees and muggy as all heck outside and only the second day of September…hot oats, apples and pumpkin are all things that I’ve already made!

This morning’s breakfast included pumpkin oats topped with a Pumpkin Chocolate Chip Muffin from Earth Fare.  Afterward I was left with nearly a full can of opened pumpkin, so the only logical thing to do was to make my own Chocolate Chip Pumpkin Muffins.

Obviously.

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The smell from the oven alone is all you really need in terms of motivation to make these.

But if that doesn’t do it for you, know that they’re whole grain, packed with pumpkin which contains antioxidants, iron (the #1 nutrient deficiency worldwide), zinc and fiber and are perfect for on-the-go snacks, breakfast (paired with yogurt or crumbled over a bowl of oats!) and even sweet enough to pass as a dessert.

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Not too bad huh?

Whole Grain Pumpkin Chocolate Chip Muffins (from Very Best Baking)

Makes 12 Muffins

Ingredients:

  • 3/4 cups all-purpose flour
  • 3/4 cups whole-wheat pastry flour (you can use regular whole-wheat flour as well)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 2 large eggs, slightly beaten
  • 1 cup granulated sugar
  • 1/2 can (15 oz.) pumpkin
  • 1/2 cup canola oil
  • 1 cup (12-oz. pkg.) semi-sweet chocolate chips

Directions:

  1. Preheat oven to 350° F. Grease thirty-six 2 1/2-inch muffin cups or line with paper bake cups.
  2. Combine all-purpose flour, whole-wheat pastry flour, baking soda, baking powder, cinnamon and salt in medium bowl. Combine eggs and sugar in large bowl. Add pumpkin and oil; mix well. Stir in flour mixture until moistened. Stir in morsels. Spoon batter into prepared muffin cups.
  3. Bake 20 to 25 minutes or until top springs back when lightly touched. Cool in pans on wire racks for 5 minutes; remove from pans.

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Comments

  1. wow! looks delicious! I was just thinking about baking up some fall recipes and then I realized it is so hot outside! But i am following your lead and giving in to my love of fall baking regardless of this hot weather. LOL!

    By the way, can you do a post with how you fit in healthy eats and workouts while being in school? I am in school and I’d love to read about how you make it all work 🙂

    On a side note, I really miss your breakfast posts. They are always so bright and cheery.

    Thanks! Have a beautiful Sunday!

  2. I agree that it’s time for fall food fixing. The apples will be ready soon and I love cooked apples. You two have a good week end.

    • I agree!! I haven’t gotten Chad into eating cooked fruit quite yet (unless I bake it in muffins) – we’ll have to do some baked apples this Fall to break him in 🙂

      Hope you enjoyed your weekend as well! We miss you!

  3. i’m totally with you on this pumpkin bandwagon! i can’t contain myself with fall baking. it usually becomes a problem when i am going through 4 cans of pumpkin a week 🙂

  4. I am desperately holding on to the last few days of September, but when I have no choice to embrace it (like when the leaves change or I’m wearing sweatshirts and jeans), I WILL be making these.

    • Hahah okay – fair enough! I knew you wouldn’t quite be ready. Fall is to me what Summer is to you so I COMPLETELY understand you hanging on to every last shred of it!

  5. I’m so in the mood for pumpkin now lol I can’t wait until I make the transition to warm breakfasts, yoga pants, and hoodies haha these look amazing! I love all things pumpkin haha

  6. So I cut the sugar in 1/2 and used brown sugar, because it’s what I had on hand, and added a mashed banana for sweetness and they were delicious!!!!!!

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