I have a penchant for all things pumpkin. It doesn’t matter that it’s February and fall is long gone. Not only do I love the taste and bright orange color, but also the fact that pumpkin is an excellent source of vitamin A. With the addition of some whole wheat flour and ground flaxseed these also have a decent amount of fiber and omega-3 fats. Did I mention they have just enough chocolate to get your sweet tooth satisfied as well? This is an after-school snack I am happy to serve to my little ones.
Pumpkin Chocolate Chip Muffins
Source: Adapted from No Whine with Dinner by Liz Weiss & Janice Newell Bissex
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup ground flaxseed
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup canned 100% pure pumpkin
2 large eggs, beaten
1/2 cup brown sugar
1/2 cup low-fat milk
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 cup mini semi-sweet chocolate chips
Preheat the oven to 350 degrees F. Line a standard 12 muffin pan with cup liners and set aside.
Whisk together the all-purpose flour, whole wheat flour, ground flaxseed, baking powder, cinnamon, and salt in a large bowl.
In a separate bowl, whisk the pumpkin, eggs, brown sugar, milk, oil, and vanilla until well blended. Pour the liquid ingredients over the dry ingredients and stir until combined–don’t over do it. Stir in the chocolate chips.
Spoon the batter into the prepared muffin cups. Bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 5 minutes. Remove the muffins and cool for at least 5 minutes more before serving.