Pumpkin Chocolate Chip Muffins Recipe

Name: Pumpkin Chocolate Chip Muffins
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: Canned Pumpkin; 1/2 cup water; 1/4 cup canola oil; Ground Flax Seeds; 1 teaspoon vanilla extract; 2 cups whole wheat pastry flour; Whole Wheat Pastry Flour; 1 cup granulated sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; Salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1 cup chocolate chips (or carob chips); Walnuts

Indulge in the irresistible flavor of these moist and delicious pumpkin chocolate chip muffins! Made with wholesome whole wheat flour, these muffins are a healthier treat the whole family will love. Easily adaptable for vegans by swapping chocolate chips for carob chips. Get ready for a burst of autumnal goodness in every bite! Inspired by a recipe from Vegan Lunch Box.

Prep Time 20 mins

Cook Time 45 mins

Calories 230.2 kcal

Protein 7g

Rating 5.0 (10 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Chocolate Chip Muffins

Canned Pumpkin
1/2 cup water
1/4 cup canola oil
Ground Flax Seeds
1 teaspoon vanilla extract
2 cups whole wheat pastry flour
Whole Wheat Pastry Flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
Salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup chocolate chips (or carob chips)
Walnuts

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How to Make Pumpkin Chocolate Chip Muffins

Preheat oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners or grease well with nonstick spray.
In a blender, combine 1 (15 ounce) can pumpkin puree, 1/2 cup water, 1/4 cup canola oil, 1 tablespoon ground flaxseed, and 1 teaspoon vanilla extract. Blend on high speed for 1 minute until light and smooth.
In a large bowl, whisk together 2 cups whole wheat pastry flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon kosher salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg.
Pour the wet ingredients into the dry ingredients and mix until just combined. Add more water, 1 tablespoon at a time, if the batter is too dry.
Gently fold in 1 cup chocolate chips (or carob chips for vegan option) and 1/2 cup chopped nuts (optional).
Fill each muffin cup about 2/3 full.
Sprinkle the tops with extra sugar, if desired.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.