These delicious whole wheat breakfast muffins are full of pumpkin, chocolate chips, and have a blend of pumpkin pie spices.
It stormed here last week and we got a little bit of a cold front over the weekend (well, as “cold” as it gets here in May). I decided to make a batch of these muffins for breakfasts this week. The slight chill in the air must have had me thinking about pumpkin!
Part of living in Florida is that we don’t really have “winter”. The result is that my desire for cold days and hot chocolate and pumpkin baked goods is never wholly satisfied. (That’s my story and I’m sticking to it.) So you all get a Chocolate Chip Pumpkin Pie Muffin recipe today.
I’ll also be popping a butternut squash into the oven shortly, so you may get recipes from that later too. The heat is already back, but I’m defying it. (Good luck with that, Katherine.) 🙂
Chocolate Chip Pumpkin Pie Muffins
- 2 1/4 cups pumpkin puree
- 1 1/2 cups whole cane sugar (I used Sucanat)
- 4 eggs
- 1/2 cup olive or coconut oil
- 1/2 cup unsweetened applesauce
- 2 cups whole wheat flour
- 1 cup unbleached, all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 2 cups dark chocolate chips
Combine pumpkin puree, sugar, eggs, olive oil, and applesauce together in large bowl and mix well. Set aside. In medium sized bowl, mix flours, baking soda, baking powder, salt, ground cinnamon, nutmeg, and ginger. Add to wet ingredients and mix just until blended. Fold in chocolate chips. Fill greased muffin cups three fourths full. Bake at 400 degrees F for 15-18 minutes. Let cool in pan 10 minutes and then remove to cool completely on wire racks.
~K in the Kitchen