Chocolate Chip Pumpkin Muffins
180kcal
Ingredients
Dry Ingredients
- 1 cup all-purpose flour sifted
- 1 cup whole wheat flour for added nutrition
- 1 teaspoon baking powder ensure it's fresh for proper rising
- 1 teaspoon baking soda to help muffins rise
- 1 teaspoon ground cinnamon for flavor
- ½ teaspoon ground nutmeg adds warmth
- ¼ teaspoon ground ginger optional, for extra spice
- ½ teaspoon salt to balance sweetness
Wet Ingredients
- 1 cup canned pumpkin puree not pumpkin pie filling
- ½ cup brown sugar packed
- ½ cup granulated sugar for sweetness
- ⅓ cup vegetable oil can substitute with melted coconut oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract for flavor
Mix-ins
- 1 cup semi-sweet chocolate chips can use dark chocolate for a richer flavor
Method
Prepare the Muffin Batter
- Preheat your oven to 350°F (175°C). This ensures that the muffins bake evenly.
- Line a muffin tin with paper liners or grease it with cooking spray. This prevents the muffins from sticking.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined. This helps to evenly distribute the leavening agents and spices.
- In another bowl, combine the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well blended. The pumpkin adds moisture and flavor, while the sugars provide sweetness.
- Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Be careful not to overmix, as this can lead to dense muffins.
- Fold in the chocolate chips until evenly distributed throughout the batter.
Bake the Muffins
- Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full. This allows room for the muffins to rise.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. This ensures the muffins are fully cooked.
- Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a cooling rack. This helps them set and makes them easier to remove.
Nutrition
Serving1muffinCalories180kcalCarbohydrates25gProtein3gFat8gSaturated Fat1.5gPolyunsaturated Fat0.5gMonounsaturated Fat5gCholesterol30mgSodium150mgPotassium150mgFiber1gSugar10gVitamin A2000IUVitamin C1mgCalcium30mgIron1mg
Notes
These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They also freeze well for up to 3 months.