I know I’ve been gone forever again, it’s been like a month since my last post…but I was busy having a baby! Everyone is doing great and big brother loves his little sister. I’ve still been baking and trying out new recipes, so I didn’t forget about you don’t worry!
Thanksgiving is just a week away and I’ve got another pumpkin recipe to share with you. Whole wheat chocolate chip pumpkin muffins – these are delicious. What a great muffin recipe to have in your back pocket when those unexpected or expected guests arrive and you need something to whip up for breakfast. These take less than 25 minutes to bake, are a cinch to whip up and the recipe can easily be doubled!
I absolutely love thanksgiving and can’t believe that it is here already! I’ll be setting up my Christmas tree in a week, that’s crazy! But before Christmas gets here, lets just enjoy these great fall flavors for another week.
These whole wheat chocolate chip pumpkin muffins and full of cinnamon and all spice, and of course pumpkin. I use dark brown sugar in these muffins because I like the extra depth of flavor it gives. You can use light brown sugar if that’s all you have. You can substitute the whole wheat flour for all-purpose too, but if you’ve never tried baking with whole wheat flour you should. I love it. If you are a regular visitor to In the Kitchen with Lauren, then you have probably noticed that I bake with it a lot.
This recipe makes 12 muffins, which I love because sometimes that’s all I want. I don’t always want 18 or 24 like many muffin recipes make. But like I said before this recipe can be easily doubled! If you double the recipe you’ll use the entire can of pumpkin too, and who doesn’t love that?! Don’t worry if you have half the can leftover though. I’ve got another great recipe that I’ll share with you shortly that uses that other half of the can!
- 1-1/2 cups whole-wheat flour
- 1 tsp. ground cinnamon
- 1/2 tsp. all spice
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar, packed
- 1/2 cup canola or vegetable oil
- 2 eggs
- 2 tsp. vanilla extract
- 3/4 cup semi-sweet chocolate chips, plus more for sprinkling
- Preheat oven to 350 degrees F.
- Line a muffin tin with paper liners.
- In a medium bowl combine the flour, ground cinnamon, all spice, baking soda and salt. Whisk to combine and set aside.
- In a separate bowl using a electric mixer, beat the pumpkin puree, granulated sugar and dark sugar. Carefully add in the oil and beat until combined. Add in the eggs and vanilla extract and beat for another minute.
- Slowly add in the flour mixture. Be sure not to over mix.
- Stir in the chocolate chips.
- Fill muffin liners 3/4 full and sprinkle the tops with a few extra chocolate chips.
- Bake in the preheated oven for 18-22 minutes or until a cake tester inserted comes out clean.
- Be sure to use pumpkin puree not pumpkin pie filling.