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Whole Wheat Pumpkin Chocolate Chip Muffins Recipe

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This recipe for Whole Wheat Pumpkin Chocolate Chip Muffins is from Bowman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4 cups (220g) whole wheat flour*
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground allspice
2 large eggs at room temperature
1/2 cup (95g) packed brown sugar
1 cup (228g) pumpkin puree
1/3 cup butter, melted and cooled slightly
1 tsp vanilla extract
1/3 cup milk
1/2 cup (90g) mini (or regular) chocolate chips


*(or a combination of all-purpose and whole wheat as desired)
Directions:
Directions:
1. Preheat oven to 425F. Spray 12 full size (or about 36 mini) spots in muffin pans with nonstick spray. (I like to put paper linings in and then spray inside the linings.

2. In a medium bowl, whisk the flour, baking powder, baking soda, salt, and spices together. Set aside. In a large bowl, whisk eggs, brown sugar, pumpkin, melted butter, vanilla, and milk together until combined. Pour dry ingredients on top of the wet ingredients and fold together a few times. Add the chocolate chips and fold together until just combined and no dry streaks remain. (Don't over mix.)

3. Fill muffin spaces about 3/4 of the way full with batter. Put in 425 degree oven. Bake for 5 minutes. Leaving muffins in oven and keeping door shut, reduce the oven temperature to 350 F. Bake an additional 16 minutes, or until a toothpick inserted into the center comes out clean. (For mini muffins, cook at 425 F for 4 minutes, turn the heat down to 350 F and bake for an additional 4-5 minutes.)
Personal Notes:
Personal Notes:
Note: Once the muffins are fully cooled, I like to store them in freezer bags in the freezer. When we want to eat some, I pop them out, warm them in the microwave for about 30 seconds (varies across microwaves), and they're warm and fresh again. If you leave them on the counter or in the fridge for more than a day or two, they dry out really fast. The freezer is the way to go.

Another note: It's really easy to double (or even triple) this recipe if you need to bake for a crowd.

 

 

 

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