I’m pretty sure I’ve made these before but they’re worth repeating.
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.
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.
Not too bad huh?
Whole Grain Pumpkin Chocolate Chip Muffins (from Very Best Baking)
Makes 12 Muffins
- 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
- Preheat oven to 350° F. Grease thirty-six 2 1/2-inch muffin cups or line with paper bake cups.
- 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.
- 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.