By Jasmin Sun
Nothing says “festive” to me more than pumpkin. Especially when scented with cinnamon, cloves and nutmeg, it’s the quintessential holiday fragrance. Sure, the veggie might be more appropriate for Thanksgiving, but bake it into a muffin with chocolate chips and you have a delicious snack or on-the-go breakfast fit for any day of the year.
I was inspired to pursue a pumpkin-chocolate-chip muffin recipe after tasting them during a pumpkin-bake off contest at my internship. So. Delicious. In my attempt to be healthy while eating sweets, I decided to click around the web in the hopes of finding a whole wheat version. I was able to find this one on Slashfood. I’ve modified the recipe a bit due to comments that the muffins weren’t quite “pumpkin-y” enough:
Whole Wheat Pumpkin Chocolate Chip Muffins (with my modifications)
3/4 cup white sugar
1/4 cup vegetable oil
15 oz. pumpkin puree
1/4 cup water
1 1/2 cup whole wheat pastry flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
2 teaspoons cinnamon
1/4 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup semisweet chocolate chips (I use mini ones–you can also double this to 1 cup if you love chocolate like me!)
Preheat oven to 400 degrees. Grease muffin tins or line with paper liners. Mix sugar, oil, eggs in a large bowl (you can use a stand mixer here, if you have one). Add pumpkin and water. In different bowl mix together the dry ingredients. Add to wet mixture in batches to incorporate fully. Mix in chocolate chips*. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20-25 minutes.
The muffins ended up being very moist with adequate pumpkin flavor. They also left my kitchen smelling amazing, which was a nice bonus. And remember, they’re whole wheat so that means they’re good for you (and your digestion)!
Got any other great holiday baking recipes? Leave a comment with a link to it below!