Whole Wheat Pumpkin Chocolate Chip Muffins

Super moist, and just enough pumpkin flavor. Not too sweet and of course...chocolate! I love that the recipe is for 12 muffins, just the perfect amount. You can use paper muffin cups. but I liked how it without the cups.  ..just a greased muffin tin. The muffins had a nice crisp on the outside all around, but were really soft and fluffy inside. 

Ingredients:

1/2 cup brown sugar

1/4 cup vegetable oil

2 eggs (room temperature)

1 15.5oz can pumpkin puree (NOT pumpkin pie filling)

1 cup sifted** whole wheat flour

1 cup sifted** white all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

1/4 tsp nutmeg

3/4 cup mini chocolate chips (semi-sweet)

In a large bowl, combine oils, eggs, and brown sugar.

Mix well with a wooden spoon, for about 2 minutes. 

Then add the pumpkin. Pumpkin puree, NOT pumpkin pie filling!

Mix well, until combined, about 1 minute. 

Then, combine all of the other dry ingredients, in a separate bowl. 

1 cup of whole wheat flour, 1 cup of white flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, 1/4 tsp salt, 1/4 tsp nutmeg. 

When measuring the flour, use a spoon to put it into the measuring cup, instead of scooping it out. When you scoop it, the flour is packed, and you will end up with too much. 

Then, slowly mix the flour into the pumpkin mix, until all of the flour is mixed in. Don't overwork it, or the muffins will be tough. 

Fold in the chocolate chips. You don't have to use mini, you can use regular.

Spoon the mixture evenly into 12 greased muffin tins. 

Bake for 20-25 minutes @ 400 degrees. 

Pumpkin Chocolate Chip Muffins

Printable Recipe

Makes 12 muffins.   1/2 cup brown sugar 1/4 cup vegetable oil 2 eggs (room temperature) 1 15.5oz can pumpkin puree (NOT pumpkin pie filling) 1 cup sifted** whole wheat flour 1 cup sifted** white all purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/4 tsp salt 1/4 tsp nutmeg 3/4 cup mini chocolate chips (semi-sweet) Preheat the oven to 400 degrees. Grease a muffin pan with non-stick cooking spray.  In a large bowl, mix 1/2 brown sugar, with 2 eggs, and oil. Stir with a wooden spoon for about 3 minutes. Add the can of pumpkin puree, and mix until well combined.  In a separate, medium sized bowl, combine 1 cup whole wheat flour, 1 cup white flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, 1/4 tsp salt, and 1/4 tsp nutmeg. Mix well with a whisk or fork. Slowly add the flour mixture to the pumpkin mixture until well combined. Then, fold in the chocolate chips. Don't overwork it.  Spoon the mixture evenly into 12 muffin tins. Bake @ 400 degrees for 20-25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.  **Sifted means to spoon the flour into the measuring cup, instead of scooping it. It's more accurate to measure, that way the flour is not packed into the cup.