Pumpkin Chocolate Chip Muffins

"These muffins are my favorite! They are also relatively healthy, made with whole wheat flour. They can be made vegan by replacing the chocolate chips with carob chips. I adapted this recipe from the Vegan Lunch Box web site"
 
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photo by Jocelyn Villalon photo by Jocelyn Villalon
photo by Jocelyn Villalon
photo by death_by_parsnip photo by death_by_parsnip
Ready In:
45mins
Ingredients:
15
Yields:
12 muffins
Serves:
12
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ingredients

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directions

  • Preheat the oven to 350º. Spray a nonstick muffin tin sprayed well with nonstick spray, or line the tin with paper muffin cups and spray the cups with nonstick spray. Set aside.
  • Put the pumpkin, water, canola oil, ground flax seed, and vanilla in a blender and process on high for at least one minute, until light in color and well-blended. Set aside.
  • In a large mixing bowl, whisk together the whole wheat pastry flour, sugar, baking powder, baking soda, kosher salt, cinnamon, and nutmeg. Add the pumpkin mixture and mix well with a wooden spoon or large spatula until well-blended. If the mixture seems a little dry, add extra water. Fold in the chocolate chips or carob chips and nuts.
  • Spoon the batter into the muffin tin, distributing evenly to make 12 muffins. Sprinkle the top of each muffin with sugar, if desired.
  • Bake for 30-35 minutes, until a cake tested inserted into the center of a muffin comes out clean. Let cool for 5 minutes in the pan, then use a spatula to gently lift each muffin from the muffin tin. Finish cooling on a wire rack.

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Reviews

  1. These are so awesome. My GF was actually disappointed that they were healthy because she wanted to feel bad about eating them. I did have to add a little bit more water to get the mix right but other than that I followed the recipe exactley as written. I think next time I might add more spice to the mix, like some all spice or ginger to really bring out the pumpkin taste.
     
  2. You can make it a bit healthier by substituting apple sauce for sugar. Still is sweet and moist, but less calories and healthier.
     
  3. Very nice recipe!! These turned out very moist and super yummy!! Kids that I baby sit for loved them as well!! Thanks for a great muffin!!
     
  4. These muffins are AWESOME!! A great recipe that has enough sweetness but lots of healthy ingredients. I made a few changes/substitutions though; I used 1 cup whole wheat flour and 2/3 cup all purpose flour, and cut down the sugar to 1/2 cup. I used about 1/3 to 1/2 cup chocolate chips. It is a dense muffin, but so good. I used an extra large muffin tin for this one (6) and cooked at the same temperature and time. Thanks for sharing!
     
  5. Yum! I made these this morning to send in my DD's lunch. She and I each had one for breakfast as well and LOVED them. I followed the recipe exactly as stated (except I used safflower oil instead of canola) and they came out perfectly. Thanks for posting this! We're big fans of the Vegan Lunch Box.
     
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Tweaks

  1. You can make it a bit healthier by substituting apple sauce for sugar. Still is sweet and moist, but less calories and healthier.
     
  2. Fabulously moist and so healthy - you'd never guess. I used 2/3 c. white flour instead of the whole wheat pastry flour. Also used carob chips as they were in the cupboard. Yummy!
     

RECIPE SUBMITTED BY

I love whole foods and fish and dislike meat. I am also a part-time vegan and catholic (check out http://flaxonfriday.blogspot.com/). I enjoy cooking for myself, my husband, and my little girl. I cook to manage my IBS.
 
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